Lamb Leg Steaks with Spiced Carrot and Cracked Farro Salad

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil. Bring a half full kettle to the boil. Preheat BBQ grill to high (if using). Place farro in a sieve and shake well to remove any fine grit. Add to pot of boiling water, cover and turn off heat. Soak for 18-20 minutes, until tender with a slight bite. Drain, rinse under cold water and drain well.
2. While farro cooks, toss carrots on prepared tray with carrot spices and a drizzle of oil. Season and roast for about 25 minutes, until tender. Place beans in a heat-proof bowl and cover with boiling water. Leave for 1-2 minutes, until bright green and tender. Drain and return to bowl.
3. Pat lamb dry and season well. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, for about 5 minutes before slicing thickly against the grain.
4. While lamb rests, grate beetroot and toss in a medium bowl with all remaining beetroot salad ingredients. Season to taste.
5. Toss carrots and freekeh in bowl with beans and a drizzle of oil. Season to taste.
6. To serve, divide spiced carrot and cracked farro salad between plates and top with slices of lamb leg steak and beetroot salad. Drizzle with yoghurt.