Lamb Cutlets with Grains and Vegetables

by Leah Halmagyi


  • 12 lamb cutlets, French trimmed
  • 2 tsp ground fennel seeds
  • sea salt flakes and freshly-ground black pepper
  • ¼ cup extra virgin olive oil
  • 1 red onion, sliced
  • ½ leek, sliced
  • 1 head fennel, shaved
  • 2 tsp advieh powder*
  • 8 cloves garlic, minced
  • ½ cup farro
  • 2 cups chicken stock
  • ½ bunch kale, shredded
  • 1 bunch sage leaves sliced
  • 2 Tbsp dairy-free butter
  • 2 Tbsp honey


Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4

1 Toss the lamb cutlets in fennel seeds and season with salt and pepper. Drizzle with half the extra virgin olive oil, then set aside for 5 minutes.
2 Pour the remaining oil into a large heavy-based saucepan and fry the onion, leek, fennel, advieh and garlic for 5 minutes. Add the farro and stock, bring to a simmer, then cook for 20 minutes, until just a little liquid remains. Season with salt, then stir in the kale, sage and dairy-free butter.
3 Cook the cutlets on a hot grill for 3 minutes each side, until medium, then baste with honey. Serve with the farro mix.

*Adiveh is a Persian spice mix available at delicatessens and online