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 medium bowl with oil, za’atar spice mix, a pinch of salt and toss to coat lamb well. Set aside to marinate. Cut broccoli into small florets then dice into bite-size 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 together in a large bowl. Use a vegetable peeler to peel courgette into long, thin ribbons and thinly slice core. Cut tomatoes in half. Place both in bowl with vinaigrette.
4. Heat a medium, 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. Chop mint leaves.
6. Add cooked and drained farro and broccoli to bowl with other salad ingredients. Add lamb and any resting juices (if desired) to salad, gently toss to combine and season to taste with salt and pepper.
7. spoon za’atar rubbed lamb with farro salad onto plates. Dollop over harissa yoghurt and garnish with mint and a lemon wedge, (if using).