Lamb, Spring Vegetables and Farro One Pot

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    411

Farro is a wholegrain and has a similar texture to barley. In this recipe, it absorbs all the delicious flavours of the lamb.

recipe updated 15 Sep 2021

Ingredients

  • Onion icon
    Onion
    200 g (about 1 ½)
  • Lamb shoulder icon
    Lamb shoulder
    500 g (about 2 cups)
  • Frozen peas icon
    Frozen peas
    100 g (about ¾ cup)
  • Asparagus icon
    Asparagus
    250 g (about 1 ¾ cups)
  • Mint icon
    Mint
    5 sprigs
  • Olive oil icon
    Olive oil
    2 tablespoons (about 30 ml)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Vegetable stock icon
    Vegetable stock
    1 kg (about 4 ¼ cups)
  • Farro icon
    Farro
    150 g (about 1 cup)
  • Broad bean icon
    Broad bean
    100 g (about 25)
  • Lemon icon
    Lemon
    ¼ (about 14 g)

Tools

  • kCook icon kCook Multi
  • kCook icon Steamer tray
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 140°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Slice onion into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Add lamb shoulder to the kCook bowl
  12. Add salt & pepper to the kCook bowl to taste
  13. Cook with filler cap removed - 2 min, 140°C, speed 4
  14. Cook with filler cap removed - 3 min, 120°C, speed 3
  15. Then add vegetable stock and farro to the kCook bowl
  16. Cook with filler cap removed - 2 hr, 96°C, speed 1
  17. Add frozen peas, broad bean and asparagus to the steamer tray
  18. Steam - 10 min, 140°C, speed 1
  19. Serve
  20. Garnish with mint
  21. Garnish with lemon
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