PREP: 5 mins
COOK: 15 mins
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Heat 2 tbsp oil in a large saucepan. Add the shallots and allow to cook for 2 minutes. Add the wheat berries, stir for 1 minute and then pour in the stock. Cover and bring to the boil. Reduce the heat and simmer for 10 minutes on a low heat.
Meanwhile, clean and slice the mushrooms. Heat some more oil in a large frying pan or wok. Add the lamb slices. Cook for 5 minutes on a high heat. Taste and season with salt and pepper.
Wash the lamb's lettuce, then divide it between four serving plates.
Taste the wheat berries and season. Add the chives and stir. Add it to the plates, followed by the mushrooms and lamb.
Add 2 tbsp oil and the vinegar to the frying pan. Heat it quickly, scraping off the cooking juices. Pour a small amount of this warm vinaigrette onto the plates, sprinkle the hazelnuts on top and serve immediately.
Don't soak the mushrooms, they just need brushing or wiping with a cloth.
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