By Chef Kevin Johnson of The Grocery
Sponsor recipe courtesy of Josh Cellars Wine
Grilled Spiced Lamb Loin with Salsa Verde, Charred Broccoli with Green Olive Vinaigrette and Farro Salad
Total:
7 hr
Inactive:
6 hr
Cook:
1 hr
Yield:
6 to 8 servings
Total:
7 hr
Inactive:
6 hr
Cook:
1 hr
Yield:
6 to 8 servings

Ingredients

Grilled Spiced Lamb Loin
Spice Mix
Salsa Verde
Charred Broccoli with Green Olive Vinaigrette
Roasted green olive vinaigrette
Farro Salad
Sherry Vinaigrette

Directions

Grilled Spiced Lamb Loin

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.

Spice Mix

Toast the spices, then grind in mortar and pestle or in a small spice grinder. Reserve.

Lamb

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.

Salsa Verde

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.

Charred Broccoli with Green Olive Vinaigrette

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.

Roasted green olive vinaigrette

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.

Farro Salad

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.

Sherry Vinaigrette

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.

Cook's Note

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.

IDEAS YOU'LL LOVE

Rack of Lamb Persillade

Recipe courtesy of Michele Urvater

Cajun Grilled Shrimp and Grits

Recipe courtesy of Oji Abbott

Loin of Pork with Fennel and Garlic

Recipe courtesy of Ina Garten

Roasted Leg of Lamb

Recipe courtesy of Alex Guarnaschelli

Roasted Lamb Chops

Recipe courtesy of The Neelys

Rack of Lamb

Recipe courtesy of Ina Garten

Lamb Shank Tajine

Recipe courtesy of Moroccan Bites

Braised Lamb Shanks

Recipe courtesy of Food Network Kitchen

Honey Spiced Roasted Chicken

Recipe courtesy of The Neelys

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking