INGREDIENTS:

• 500g lamb backstrap  

• 400g brussels sprouts  

• 250g farro  

• 25g raisins  

• 50g roasted chestnuts  

• 100g plain yoghurt  

• 15g tahini  

• 15g honey  

• 250g eggplant baba ganoush 

• 2 tsp pomegranate molasses   

• ½ Tbsp Dukkah  

• ¼ bunch parsley 

• ¼ bunch mint  

METHOD:

1. Preheat oven to 200° 

2. Place the farro in a medium sized pot alongside 1.5Lt of water and a tsp of salt. Bring the pot up to a boil and then turn down to medium low, letting simmer for approx 25min or until cooked al dente.

3. Meanwhile, cut the brussels sprouts in half. Place them on a small baking tray lined with baking paper, drizzle over olive oil and the pomegranate molasses. Season with salt and pepper, toss well and place in the oven for approx. 20min until cooked and caramelised. 

4. Pad dry the lamb backstrap and season with salt and pepper. In a hot frying pan on high heat, drizzle some olive oil and sear the lamb on each side for approx. 3 – 4 min depending on the size until golden brown and quiet firm to the touch, remove from the pan and let rest for at least 10 min . 

5. Pick the parsley and mint leaves and place them into a mixing bowl. Once the Farro is cooked, drain and refresh with tap water until room temp. Add to the bowl, roughly chop the roasted chestnuts and add to the bowl. Toss in the raisins, drizzle with olive oil, season and mix well. 

6. In a small bowl, mix together the yoghurt, honey and tahini. Set aside.

7. To serve, finely slice the lamb and serve on top of the Farro salad, roasted brussels sprouts and tahini yoghurt. Spoon over the baba ganoush and garnish with Dukkha.