Lamb and Mint Meatballs with Farro Risotto and Cilantro Pesto from Closet Cooking
(makes 4 servings)

1 pound ground lamb
2 handfuls mint (chopped)
1/4 cup red onion (diced)
1 egg
1/4 cup whole wheat breads crumbs (freshly made)
1/2 teaspoon cinnamon
1/2 teaspoon coriander (toasted and ground)
salt and pepper to taste
2 tablespoons olive oil

1. Mix the lamb, mint, onion, egg, bread crumbs, cinnamon, coriander, salt and pepper.
2. Form the mixture into balls.
3. Heat the oil in a pan.
4. Add the balls a few at a time, without crowding the pan, and brown on all sides until the middle is cooked, about 10 minutes.

Farro Risotto

(makes 4 servings)

1 cup farro
1 tablespoon olive oil
1 tablespoon butter
1 onion (diced)
2 cloves garlic (chopped)
1/2 cup red wine
2 cups chicken stock
1 tablespoon butter
1/2 cup parmigiano reggiano

1. Cover the farro in a lot of water in a pan, bring to a boil, reduce the heat and simmer for 20 minutes, drain and set aside.
2. Heat the oil and melt the better in a pan.
3. Add the onion and saute until tender, about 5-7 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Add the farro and wine and stir until the liquid has been absorbed.
6. Add 1/2 cup of the chicken stock at a time stirring until the liquid has been absorbed.
7. Mix in the butter and cheese.

Cilantro Pesto

(makes 1 cup)

1 cup cilantro
2 teaspoons ginger (grated)
3 tablespoons sesame seeds (toasted and ground)
1 red chili
olive oil
1 splash lemon juice

1. Puree everything in a food processor.