Lamb with Spelt and Kale

Pop the spelt into a saucepan with some seasoning, and cover with cold water. Bring to a simmer and cook for 25 mins, or until tender. Drain, and dress with oil, parmesan and vinegar, and mix well. Meanwhile, boil the cavolo nero in salted water for 4 mins, then drain and dress with lemon juice, some olive oil and seasoning. Place half of the cavolo nero into a food processor with the butter, garlic, anchovies and some pepper. Blend until smooth, then stir through the spelt.
Preheat the grill to high. Season the lamb loins, and rub with olive oil. Grill for 4 mins on one side, then turn and cook for 3 mins on the other. Remove, allow to rest for 10 mins, then slice and serve with the remaining cavolo nero and your beautiful spelt.

1 hr

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box