Combine the marinade ingredients (garlic, thyme, rosemary, olive oil) in a small food processor. Puree until smooth, coat lamb loin with the marinate then refrigerate for at least six hours or overnight.
Toast the spices, then grind in mortar and pestle or in a small spice grinder. Reserve.
Prepare grill or heat pan over medium-high heat.
Season marinated lamb with salt and some of the spice mix from above.
Sear on all sides then move to the cooler part of the grill to finish cooking to medium rare. If cooking on a stovetop, place in a 400°F oven for 4 to 5 minutes depending on size.
Place lamb on a platter and cover with a piece of foil to allow meat to rest (5 - 10 minutes).
Slice fairly thin, season with a little more salt and pepper and serve.
Rough chop all of the herbs
In a heavy duty blender, combine anchovies, garlic, capers, mustard, lemon juice and lemon zest.
Puree until smooth.
Add the herbs and puree again until smooth.
Slowly add olive oil with blender on to emulsify.
Season with kosher salt and freshly cracked pepper.
Prepare a grill or broiler on high heat.
Cut broccoli crowns lengthwise into long 'planks' about a 1/2 inch thick.
Drizzle with olive oil and season with salt and pepper.
Cook for 1 - 2 minutes on each side. It should be nicely charred on each side and tender, but still toothsome.
Quickly place into a bowl and dress liberally with vinaigrette, then add parsley.
Arrange on a platter, sprinkle with radish, pecorino cheese then drizzle with a little more vinaigrette and serve.
Place olives on a heatproof dish and bake in 400°F oven until shriveled (about 20 - 30 minutes).
Place all ingredients except for vinegar, lemon juice, and olive oil in the bowl of the food processor.
Grind to a paste.
Add contents to a bowl with the lemon juice and champ vinegar.
With a whisk, constantly stirring, stream in olive oil until incorporated.
Bring about 4 cups of water to a boil in a medium saucepan.
Season water with salt and pepper and add bay leaves and faro.
Simmer until farro is tender, but still has a little bite. Strain farro and remove bay leaves.
This can be done ahead, chilled and then brought to room temperature before proceeding.
Alternatively, reserve it room temperature until ready to serve.
Meanwhile, peel onions and cut into 1/4 inch slices. Drizzle with olive oil, season with salt and pepper and cook in 400°F oven until charred and soft. Remove, cool and mince.
In another heatproof dish, add Brussels leaves and drizzle with oil and season with salt and pepper. When you begin making the salad, place in oven and bake until crispy. These will add a nice earthy crunch to the salad.
Place farro into a bowl. Add herbs and onions and enough dressing to coat.
Add turnips, radishes, carrots and beets and toss again, adding a little more dressing along with salt and some black pepper.
Fold in the Brussels sprout leaves, taste and adjust seasoning and add a little more dressing if needed.
Place all ingredients, except olive oil, in a blender and puree until smooth.
Turn blender to low and add olive oil in a slow, steady stream through top of blender until emulsified.
Chef's Note on Salsa Verde servings: makes about 3 cups (Chef's Note: if you do not eat all of it with the lamb, you can use leftover to drizzle on veggies, eggs, or anything else) Chef's note: This salad can be enjoyed throughout the year with a variety of vegetables. The nuttiness of farro can absorb all types of great flavors. In the Spring, include peas, fava beans, spring onions and asparagus and herbs like tarragon, mint and chives. In the Summer, tomatoes, cucumbers and olives are great. Herbs like basil, dill and parsley. In the early fall, we like to use the first crop of small root vegetables. They are complimented by roasted onions to offer a great hint of earthiness to the salad. Always be sure to use plenty of fresh herbs to compliment the vegetables and counter the farro.
Sponsor courtesy of Josh Cellars Wine