Grilled lamb with spelt and cavolo nero

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 4–6

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