Farro Lamb with Mojo Verde Salsa
In this deliciously easy dish, the team at Farro have done all the hard work by pre-marinating the lamb, so it’s beautifully tender and full of flavour. All you need to do is pop it on the BBQ, boil some couscous, and assemble the salsa for a quick, impressive meal!
Ingredients
1 x Farro X Fatimas Butterflied Lamb Leg
300g Israeli couscous
Salt + pepper
For the Mojo Verde Salsa:
1/2 preserved lemon
75ml olive oil
3 Tbsp white wine vinegar
1 tsp ground cumin
Zest of 1 lemon
1 long green chilli (optional)
2 cups fresh Italian parsley
1 cup fresh coriander
1 cup fresh mint leaves
1 clove garlic, peeled and crushed
Method
Preheat your BBQ. Remove the lamb from the packet, taking care to reserve the marinade for basting. Place the lamb on the grill and cook for 8-10 mins each side for medium-rare, basting halfway with the additional marinade. Remove from the heat and allow to rest for 10 minutes.
Bring a pot of salted water to the boil and cook the Israeli couscous for 8 minutes, until al dente. Remove from the heat and drain.
To make the Mojo Verde Salsa, remove and discard the flesh from the preserved lemon and finely slice the skin. Combine the oil, vinegar, cumin and lemon zest in a small bowl. Deseed and finely chop the chilli, if using. Roughly chop the herbs and add to the dressing, along with the crushed garlic, preserved lemon, and chilli. Season with salt and pepper and toss to combine just before serving.
To serve, fold half of the Mojo Verde through the couscous and transfer to a large platter. Slice the lamb against the grain and arrange it over the couscous. Top with the remaining salsa and enjoy!