Za’atar Rubbed Lamb

Steps

1. Bring a medium pot of salted water to the boil. Pat lamb dry with paper towels. Add to a small bowl with oil, za’atar spice mix and a pinch of salt. Toss to coat lamb well and set aside to marinate. Cut broccoli into small florets then dice into bitesize pieces and roughly dice stalk.
2. Cook farro in pot of boiling water for 12 minutes, then add broccoli and cook a further 2-3 minutes, until bright green and farro is tender with a slight bite. Drain well.
3. While farro is cooking, whisk mustard, oil, vinegar and a pinch of salt in a medium bowl. Cut tomatoes in half, place in bowl with vinaigrette and toss.
4. Heat a small, dry fry-pan on medium-high heat. Cook lamb for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for 2–3 minutes then slice thinly, reserving any resting juices.
5. While lamb is resting, combine harissa spice mix and hot water in a small bowl and let sit for 5 minutes. Add all remaining harissa yoghurt ingredients and combine until smooth. Alternatively, keep yoghurt plain to use as a garnish. Roughly chop mint leaves.
6. Add cooked and drained farro and broccoli to bowl with tomatoes and vinaigrette. Add lamb and any resting juices (if desired) to salad, gently toss to combine and season to taste.
7. spoon za’atar rubbed lamb with farro salad onto a plate. Dollop over harissa yoghurt and garnish with mint and a lemon wedge (if using). Alternatively, dollop over plain yoghurt.