I attempted to make this Lamb, Fennel and Pomegranate salad (http://www.williams-sonoma.com/recipe/warm-lamb-and-farro-salad-with-fennel-and-pomegranate.html) a couple of days ago. As usual however my failure to remember all the ingredients coupled with an extreme lack of reverence for recipes left me with a slightly different outcome. Enough for 3 or 4.
2 fennel bulbs
2 heads of chicory
1 small bunch of mint
2 packs pre-cooked quinoa (about 500g)
8 lamb leg steaks, each about 3/4” thick
Zest and juice of 2 lemons
Trim and thinly slice the fennel bulbs and cut or tear the chicory leaves into pieces just bigger than bite-sized. Put the whole lot into a big serving bowl with the quinoa. Pick the leaves from the mint into the bowl, tearing them in half if they are very large. Drizzle with a little oil, season and add the lemon juice and zest. Toss well and set aside.
Heat a large frying pan (big enough to hold all the lamb steaks in one layer) over a high heat, add a tiny bit of oil and then the lamb steaks. Cook for 4 minutes on each side if you like your lamb fairly pink (5 minutes per side for medium, 6-7 for well done). Remove from the pan and set to one side to rest for half the total cooking time. Deglaze the pan with Pernod if using, or simply pour the pan juices over the salad.
Once the lamb has rested, slice it into 1 cm strips and pile on top of the salad. Finish with a grind of pepper and tuck in xx