Recipe Provided By"Grill Momma"
- 1 leg of American lamb, butterflied
- 2 cups Farro pearled
- 2 ears corn husks removed
- 1 bunch asparagus, (woody ends trimmed off)
- 1 pint tomatoes (cherry or grape) sliced in half
- 2 shallots, (minced)
- 1/4 cup pine nuts
- 1 cup parsley, flat leaf, (chopped or 1 large bunch)
For Lamb Marinade
- 1/2 cup olive oil extra virgin
- 2 lemons, juiced
- 6 garlic cloves minced
- 2 tablespoons rosemary dry or fresh
- 3 tablespoons oregano dry or fresh
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper, fresh ground preferably
- 1 teaspoon kosher salt
- 3 lemons (will need juice and zest of all) (reserve zest for salad assembly)
- 3/4 cup olive oil extra virgin
- 2 tablespoons oregano, (dry or fresh)
- 2 cloves garlic, (minced)
- 2 shallots, (minced)
- 1 tablespoon Dijon mustard
- Kosher salt to taste
- Black pepper, (fresh ground) to taste
Trim any excess fat and/or gristle off of the butterflied lamb.
Score the lamb being careful not to cut all the way through. This will allow the marinade to cover more of the lamb.
Prepare Lamb Marinade:
Mix olive oil, lemon juice and seasonings in a bowl. Place lamb in a dish large enough to hold the marinade or a large zipper bag. Pour marinade over butterflied lamb being sure to cover all surfaces. Cover and refrigerate for 3-24 hours until ready to cook.
Prepare farro according to package instructions: Note: Different types of farro may have different cook times. Rinse farro well.
Bring 4 quarts of water to a boil and add 2 teaspoons of salt. Add rinsed farro to boiling water.
Return water to a boil then reduce heat to medium-high and boil uncovered until soft. For pearled farro approximately 30 minutes. Drain off cooking water and set aside.
Farro may be made a day ahead of time if desired and stored in the refrigerator until needed.
Prepare Lemon Vinaigrette:
Add lemon juice, lemon zest, Dijon mustard, shallots, oregano, garlic, salt and pepper to a small bowl. Whisk vigorously until well combined. Drizzle olive oil into the bowl slowly while continuing to whisk. After well combined, set aside.
Remove the lamb from the marinade and pat dry with a paper towel. Season lightly with salt and pepper. Ideally, remove from the refrigerator 30 minutes prior to grilling.
Preheat the grill to 400-425F. Set up the grill with both an indirect and direct cooking area.
Place lamb over direct heat and turn every couple of minutes until desired internal temperature is reached when measured with an instant read thermometer. Pull the lamb 10 degrees under the desired finishing temperature as there will be a rise in temperature once pulled from the grill. Rest lamb while preparing the rest of the ingredients. *see note for temperature recommendations.
Place ears of corn on the grill grate over direct heat. Rotate corn occasionally with tongs while lightly charring corn. Remove from the grill when corn is tender or after approximately 8 to 10 minutes. After the corn has cooled, cut the corn off the cob, season with salt and pepper to taste and set aside.
Remove woody ends of asparagus. Lightly toss asparagus in olive oil. Season with salt and pepper to taste. Grill asparagus for approximately 4-5 minutes for thin asparagus or 6 to 10 minutes for thick asparagus or until tender. Slice asparagus into bite sized pieces. Set aside.
In a large bowl, mix farro, grilled asparagus, shallots, corn, tomatoes, parsley, lemon zest and vinaigrette until well combined.
When ready to serve, top with pine nuts and sliced lamb. (Note: do not top salad with nuts until ready to serve so they stay crunchy.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest