Thai Salad Bowl with Lamb and Farro

Menu PartSalad
Cuisine TypeAsian
Thai Salad Bowl with Lamb and Farro

Chef Jonathan Poyourow

Johnson & Wales University

Providence, R.I.

Chef Jonathan Poyourow, an assistant professor at Johnson & Wales, combines grilled lamb with farro, broccoli, snow peas, red pepper and other colorful seasonal vegetables to create a heartier entree salad. A combo of cilantro, mint, fish sauce, hot chili oil and sesame oil in the dressing gives the salad its Thai accent.


3 cups farro

¼ cup rice wine vinegar

2 tbsp. fish sauce

2 tbsp. hot chili oil

2 tbsp. sesame oil

1 tbsp. sugar

4 lb. boneless lamb loin

6 cups fresh broccoli crowns

6 cups fresh snow peas

3 cups red bell pepper, julienned

24 heads baby bok choy

¾ cup julienned shallots

4 cups cherry tomatoes, halved

24 green onions, thinly sliced

6 English cucumbers, halved and thinly sliced

3 cups bean sprouts

3 cups chopped cilantro leaves

3 cups chopped mint

8 limes, juiced


1. Place farro in cold water to soak for 20 minutes. Meanwhile, heat grill to medium-high.

2. In small bowl, combine vinegar, fish sauce, chili oil, sesame oil and sugar; mix until sugar is dissolved. Rub one-third of mixture on lamb. Allow lamb to rest at room temperature for 15 minutes.

3. Bring a medium-sized stockpot of water to boil. Add farro; simmer for 15 to 20 minutes.

4. Place steamer cap over pan of farro. Lightly steam broccoli, snow peas, bell peppers, bok choy and shallots for 2 minutes. Immediately shock vegetables in ice water.

5. In large bowl, combine green onions, cucumbers, cherry tomatoes, bean sprouts, cilantro, mint, peppers, lime juice and one-third the fish sauce mixture. Place in refrigerator to marinate.

6. Grill lamb for 4 to 5 minutes on each side or to desired doneness. Remove from heat; let rest 10 minutes before cutting. Slice thinly on the bias.

7. Strain farro and toss with remaining one-third the sauce; cool.

8. Once farro cools, on serving plates, place steamed vegetables and top with lamb slices. Garnish with refrigerated vegetables or serve on the side.

Photograph courtesy of American Lamb Board

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