Thai Salad Bowl with Lamb and Farro
Chef Jonathan Poyourow
Johnson & Wales University
Chef Jonathan Poyourow, an assistant professor at Johnson & Wales, combines grilled lamb with farro, broccoli, snow peas, red pepper and other colorful seasonal vegetables to create a heartier entree salad. A combo of cilantro, mint, fish sauce, hot chili oil and sesame oil in the dressing gives the salad its Thai accent.
3 cups farro
¼ cup rice wine vinegar
2 tbsp. fish sauce
2 tbsp. hot chili oil
2 tbsp. sesame oil
1 tbsp. sugar
4 lb. boneless lamb loin
6 cups fresh broccoli crowns
6 cups fresh snow peas
3 cups red bell pepper, julienned
24 heads baby bok choy
¾ cup julienned shallots
4 cups cherry tomatoes, halved
24 green onions, thinly sliced
6 English cucumbers, halved and thinly sliced
3 cups bean sprouts
3 cups chopped cilantro leaves
3 cups chopped mint
8 limes, juiced
1. Place farro in cold water to soak for 20 minutes. Meanwhile, heat grill to medium-high.
2. In small bowl, combine vinegar, fish sauce, chili oil, sesame oil and sugar; mix until sugar is dissolved. Rub one-third of mixture on lamb. Allow lamb to rest at room temperature for 15 minutes.
3. Bring a medium-sized stockpot of water to boil. Add farro; simmer for 15 to 20 minutes.
4. Place steamer cap over pan of farro. Lightly steam broccoli, snow peas, bell peppers, bok choy and shallots for 2 minutes. Immediately shock vegetables in ice water.
5. In large bowl, combine green onions, cucumbers, cherry tomatoes, bean sprouts, cilantro, mint, peppers, lime juice and one-third the fish sauce mixture. Place in refrigerator to marinate.
6. Grill lamb for 4 to 5 minutes on each side or to desired doneness. Remove from heat; let rest 10 minutes before cutting. Slice thinly on the bias.
7. Strain farro and toss with remaining one-third the sauce; cool.
8. Once farro cools, on serving plates, place steamed vegetables and top with lamb slices. Garnish with refrigerated vegetables or serve on the side.
Photograph courtesy of American Lamb Board