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Ragout of Lamb and Spring Vegetables with Farro

Seamus Mullen, El Colmado, New York City
  • minutes
  • Serves 6

INGREDIENTS

2

lbs Lamb shoulder

1

bunch Asparagus

1 3/4

lbs Baby turnips

2

Bay leaves

1

bunch Dandelion greens

4

Garlic cloves

4

sprigs Oregano

8 oz

Pearl onions

2 cups

Peas, fresh (or frozen

2

sprigs Rosemary

4

sprigs Thyme

6 cups

Chicken broth, low-sodium

2 tbsp

Balsamic vinegar

1 cup

Farro or wheat berries, semi-pearled

1

Kosher salt and freshly ground black pepper

1/4 cup

Olive oil

1 cup

Red wine, dry