Recipe provided by | Chef Jonathan Poyourow
Servings: 12
INGREDIENTS
4 pounds American Lamb boneless loin
3 Cups farro
1/4 Cup rice wine vinegar
2 Tablespoons fish sauce
2 Tablespoons hot chili oil
2 Tablespoons sesame oil
1 Tablespoon granulated sugar
6 Cups broccoli crowns
6 Cups snow peas
3 Cups red bell pepper, julienned
24 baby bok choy
3/4 Cup shallots, julienned
4 Cups cherry tomatoes, halved
24 Green onions, thinly sliced
6 English cucumbers, halved and thinly sliced
3 Cups bean sprouts
3 Cups chopped cilantro leaves
3 Cups chopped mint
8 Limes, juiced
DIRECTIONS
METHOD:
Place farro in cold water to soak for 20 minutes. While farro is soaking, heat grill to medium high.
In a small bowl, combine vinegar, fish sauce, chili oil, sesame oil and sugar; mix until sugar is dissolved. Rub one-third of mixture on the lamb pieces. Allow lamb to rest at room temperature for 15 minutes.
Bring a medium stock pot of water to boil. Add farro; simmer for 15 to 20 minutes. Place steamer cap over pan of farro. Lightly steam broccoli, snow peas, bell peppers, bok choy and shallots for 2 minutes. Immediately shock vegetables in ice water.
Thai Salad Bowl with Lamb and Farro
In a large bowl, combine green onions, cucumbers, cherry tomatoes, bean sprouts, cilantro, mint, peppers, lime juice and one-third of the sauce. Place in refrigerator to marinate.
Grill the lamb for 4 to 5 minutes on each side or to desired doneness. Remove from heat; let rest 10 minutes before cutting. Slice thinly on a bias. Strain the farro and toss with remaining one-third of sauce and cool.
Once the farro is sauced, combine with the steamed vegetables and top with lamb slices. Garnish with the refrigerated vegetables or serve on the side.
Chef Tips:
•If desired, substitute ground American Lamb or sirloin for loin in this dish.
•If preferred, use quinoa, wild rice or couscous instead of farro.
•The herbs and light dressing make this an ideal spring or summer power bowl.
Recipe and image provided by the American Lamb Board