Lamb Kefta & Farro

Recipe Directions

1. For best results, take the lamb out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the lamb longer than this recipe card indicates.
2. Fill a medium-sized saucepot with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). Bring the water up to a boil. When the water is boiling, add the farro (a) to the pot. Cook for 16 minutes.
3. While the farro is cooking, open the package of kefta (b) and place on a plate. Divide the kefta into equal portions, approximately the size of a golf ball. (You will have enough kefta to make 2 patties per serving). Flatten the patties into a hamburger shape. Season both sides with a small pinch of salt and pepper.
4. Place the tomatoes (c) on a cutting board. Pour the onion (c) from the same container into a mixing bowl. Slice the tomatoes in half lengthwise and place into the bowl. Add the feta, capers and garlic oil (d) and the baby arugula (e) to the bowl. Season with a pinch of salt and pepper. Stir gently to mix the ingredients together and then set aside.
5. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Place the kefta patties in the pan and cook for 3 minutes, then use a spatula to flip them over and cook the other side for 3 minutes. When the cook time is up, remove the kefta patties from the pan and place them on a plate to rest.
6. At this point, the farro should be ready. Pour the farro into a strainer and allow the water to completely drain. Add the farro to the bowl of vegetables. Pour the lemon juice & olive oil (f) over the farro and vegetables. Stir to incorporate. Taste and add more salt and pepper if you wish.
7. Spoon the farro mixture on to your serving plates. Place the kefta on top of the farro.