Tunisian Lamb Rump with Cracked Farro and Harissa Dressing

Steps

1. Preheat BBQ grill or hot plate to medium (if using). Bring a pot of hot salted water to the boil.
2. Marinate lamb. Place lamb in a bowl with all remaining lamb ingredients and ¼ tsp salt. Toss and leave to marinate.
3. Prep & cook salad. Cook farro in pot of boiling water for 15 minutes. After 15 minutes, add peas and cook a further 2 minutes. Drain, rinse under cold water then drain well.
4. Add remaining salad ingredients to a bowl.
5. Cook lamb. Heat 2 tsp oil in a fry-pan on medium heat. Cook lamb for about 4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered. Alternatively, cook on BBQ.
6. Prep harissa yoghurt. In a bowl, mix yoghurt and harissa dressing together and season.
7. Finish salad. Add farro and peas to bowl with salad. Toss well to combine and season.
8. Thinly slice lamb and toss in any resting juices.
9. Serve salad topped with lamb. Drizzle over harissa yoghurt.