Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4–6
From Saturday Kitchen
Ingredients
For the lamb, spelt and cavalo nero
- 300g/10½oz spelt, washed
- 100ml/3½fl oz of extra virgin olive oil
- 100g/3½oz Parmesan, grated
- 1 tbsp red wine vinegar
- 1kg/2lb 4oz cavolo nero, leaves stripped from the stalks
- 1 lemon, juice only
- 50g/1¾oz unsalted butter
- 4 anchovy fillets in oil, drained
- 2 garlic cloves
- 2 lamb loin fillets, trimmed
- sea salt and freshly ground black pepper
For the radicchio
- 2 radicchio, halved lengthways
- balsamic vinegar
- salt and freshly ground black pepper
Method
-
To make the spelt, put the spelt in a large saucepan with a pinch of salt and cover with cold water. Bring to the boil, reduce to a simmer and cook for around 25 minutes, or until the spelt is done. Drain the spelt and dress with the olive oil, Parmesan and vinegar. Mix well and keep warm.
-
Meanwhile, to make the cavolo nero, bring a large pan of salted water to the boil and cook the cavolo nero for 3 minutes. Drain and dress with the lemon juice, a drizzle of extra virgin olive oil and a pinch of salt.
-
Place half the cooked cavolo nero in a food processor with the butter, anchovies, garlic and season with pepper. Blend until smooth, then stir through the spelt. Keep the rest of the cooked cavolo nero warm.
-
To make the lamb, preheat the grill to its highest setting.
-
Season the lamb with salt and pepper and rub with a drizzle of extra virgin olive oil. Grill for 4 minutes on one side, then turn and cook for 3 minutes. Remove and allow to rest for at least 10 minutes.
-
To make the radicchio, brush the halves with oil and season with salt and pepper. Grill for around 2 minutes in each side, or until tender and charred. Remove and drizzle with balsamic vinegar.
-
To serve, slice the lamb and spoon some spelt onto plates, top with the lamb and finish with the cavolo nero and radicchio.