less than 30 mins
30 mins to 1 hour
By Skye Gyngell
From Saturday Kitchen
For the lamb, spelt and cavalo nero
- 300g/10½oz spelt, washed
- 100ml/3½fl oz of extra virgin olive oil
- 100g/3½oz Parmesan, grated
- 1 tbsp red wine vinegar
- 1kg/2lb 4oz cavolo nero, leaves stripped from the stalks
- 1 lemon, juice only
- 50g/1¾oz unsalted butter
- 4 anchovy fillets in oil, drained
- 2 garlic cloves
- 2 lamb loin fillets, trimmed
- sea salt and freshly ground black pepper
For the radicchio
- 2 radicchio, halved lengthways
- balsamic vinegar
- salt and freshly ground black pepper
To make the spelt, put the spelt in a large saucepan with a pinch of salt and cover with cold water. Bring to the boil, reduce to a simmer and cook for around 25 minutes, or until the spelt is done. Drain the spelt and dress with the olive oil, Parmesan and vinegar. Mix well and keep warm.
Meanwhile, to make the cavolo nero, bring a large pan of salted water to the boil and cook the cavolo nero for 3 minutes. Drain and dress with the lemon juice, a drizzle of extra virgin olive oil and a pinch of salt.
Place half the cooked cavolo nero in a food processor with the butter, anchovies, garlic and season with pepper. Blend until smooth, then stir through the spelt. Keep the rest of the cooked cavolo nero warm.
To make the lamb, preheat the grill to its highest setting.
Season the lamb with salt and pepper and rub with a drizzle of extra virgin olive oil. Grill for 4 minutes on one side, then turn and cook for 3 minutes. Remove and allow to rest for at least 10 minutes.
To make the radicchio, brush the halves with oil and season with salt and pepper. Grill for around 2 minutes in each side, or until tender and charred. Remove and drizzle with balsamic vinegar.
To serve, slice the lamb and spoon some spelt onto plates, top with the lamb and finish with the cavolo nero and radicchio.