Lamb with Spelt and Kale
Lamb with Spelt and Kale



  • 300g spelt
  • 100ml olive oil
  • 100g grated parmesan
  • 1 tbsp red wine vinegar
  • 1kg cavolo nero, leaves stripped from stalks
  • 1 lemon, juice only
  • 50g butter
  • 4 anchovy fillets
  • 2 cloves of garlic
  • 2 lamb loin fillets
  • 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

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