Grilled Spanish Lamb Skewers with Charred Romesco & Crispy Chickpea Farro

Ingredients

• 12 oz lamb shoulder, cubed, 1-inch cubes for skewers
• 1 tsp Spanish smoked paprika
• 3 cloves garlic cloves, minced
• 2 tbsp fresh lemon juice
• 4 tbsp extra virgin olive oil, divided for marinade and cooking
• 2 sprigs fresh thyme
• 1 cup roasted red peppers, jarred, drained
• 3 tbsp raw almonds, slivered
• 1 1/2 tbsp sherry vinegar
• 1/2 tsp smoked paprika, for romesco
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 3/4 cup pearled farro, uncooked
• 1 1/2 cups vegetable broth
• 3/4 cup canned chickpeas, drained, patted dry
• 1/2 tsp cumin
• 2 tbsp fresh parsley, chopped, for garnish
• 2 wedges lemon wedges, for serving

Instructions

1. 1

   Combine lamb cubes with 2 tbsp olive oil, minced garlic, lemon juice, paprika, thyme, and a pinch of salt and pepper in a bowl. Toss well to coat.

2. 2

   Thread lamb onto metal skewers, dividing evenly between 4 skewers (2 per person).