So popular from our recent Chef’s Table at our Guildford showroom the Miele chef’s have given team Roundhouse the recipes for us all to try at home. This is a beautifully simple lamb leg recipe with succulent meat served with charred bitter radicchio, verdant cavolo nero and farro grains dressed olive oil and parmesan. Farro is a grain, like rice, that absorbs flavour right to its core. This combination of cavolo nero and farro works well with so many things, including roasted pigeon, guinea fowl and slow-cooked pork. Ready in an hour, this is a stunning dish that would steal the show at any dinner party.

Ingredients  

Serves 4

2 x 300g lamb leg steaks

For the dressed farro

150g of farro

50ml extra virgin olive oil

50g Parmesan cheese, grated.

1tsp. red wine vinegar

For the cavolo nero sauce

200g cavolo nero leaves

25g unsalted butter

2 anchovies

1 garlic clove, crushed.

½ lemon, juiced

100g cavolo nero

2 radicchios, quartered.

Balsamic vinegar, to drizzle

Method

1. For the lamb steaks, season well with salt and black pepper, place in a bag and vacuum seal on the highest setting . Transfer into the steam oven and cook on 62C for an hour. Alternatively place a griddle pan over a high heat and, when it is hot, cook the meat without turning for 4 minutes. Turn and cook on the other side for 3 minutes, then remove from the pan and leave to rest in a warm place for 10 minutes 
2. Rinse the farro in cold running water and place in a solid steam container, add enough hot water to cover and steam on 100C for 30 minutes. When ready, dress it with the olive oil, parmesan and vinegar and keep aside.
3. For the cavolo nero sauce, place the leaves on a perforated steam container and cook on 90C for 3 minutes. Refresh immediately in cold running water and then blend in a food processor with the rest of the ingredients until smooth, adding a little water if needed.

Fold the sauce into the farro, check the seasoning and keep aside until needed.

• When the lamb is ready, remove it from steam oven, pat dry well and drizzle with oil. Preheat a griddle pan over a high heat and sear the lamb steaks all over until well browned.
• For the radicchio, place in a bowl and drizzle with oil. Season and grill until very soft and charred. Remove from the grill, place in a bowl and drizzle with a little balsamic vinegar.
• To serve, steam the remaining cavolo nero on 90C for 2 minutes. Spoon the warm farro onto the centre of each plate. Slice the lamb against the grain and arrange alongside. Lay the cavolo nero and 2 quarters of grilled radicchio over the top, drizzle with a little of the best extra virgin olive oil you have and serve.