I thought long and hard about this one.
Actually, not really. It just sort of came to me in pieces and then as I pulled it all together, I believe it became a work of art.
Growing up, my family often ate lamb around Christmas time. Lamb chops, rack of lamb, lamb with mint jelly (NOT my favorite). You name, Dad had it covered.
Although the holidays are just about over, I’d like to squeeze in this tribute to Dad, the king of the lamb in our family: Blueberry Sage Lamb Loin with Roasted Farro & Blueberry Stilton.

Blueberry Sage Lamb Loin with Roasted Farro & Blueberry Stilton

1 lb. lamb loin
1/2 tsp. Hampton’s Salt Company Rosemary Sea Salt
fresh ground pepper
1 cup farro
3/4 cup fresh blueberries
2 Tbs. fresh sage leaves, finely chopped
2 oz. Blueberry Stilton cheese, crumbled
extra virgin olive oil

Preheat the oven to 425 degrees.
Season the lamb with Rosemary Sea Salt and pepper and drizzle with a bit of olive oil. Bake, covered, for about 1 hour. You want the lamb to be cooked through, but still very juicy and tender. Remove the lid/cover for the last 10 minutes to get the top of the meat a little crispy.

Meanwhile, bring the farro and 3 cups of water to a boil. Reduce to a simmer and cover, cooking for about 1 hour.
Once the farro has absorbed all the water, drizzle with olive oil and salt and roast on low heat, stirring often, for another 3-5 minutes.

To serve, portion out the farro along the plate. Top with the lamb loin, crumbled cheese, fresh blueberries, sage, and then drizzle with olive oil.

Amazing.

Serve with a Smoked Sage Blueberry Bourbon Cocktail.