Farro Agoyin, Plantain and Lamb

Slowly getting back into old routine…as summer of fun winds down


  • Lamb rack
    • Saffron (pinch)
    • Lamb oxo bouillon
    • Dry Herb
    • Salt to taste
    • Olive Oil
  • Chickpeas
  • Farro
  • Olive Oil
  • Plantain (sliced, baked)
  • Pepper Sauce (Nigerian ata)- handy in the fridge


What you’ll need

  • Spice bowl
  • Baking pan
  • Big bowl
  • Aluminium foil
  • Small blender- magic bullet or the like
  • Kitchen thermometer


What I did

I made my spice rub (saffron, lamb, herbs and salt) and used it on the lamb, which was set aside in the fridge. In the preheated oven(350 F), I baked the oiled plantains and lamb in two separate foil lined pans until done.

Meanwhile, the chickpeas and farro were separately cooked in water and then both were blended with a little bit of water to get a mash consistency.

I ended up with a pseudo Nigerian style beans(Ewa agoyin) and plantain with meat on top 🙂

My mother is not a fan of rare meat, hers had to be cooked for longer 🙂

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2 Replies to “Farro Agoyin, Plantain and Lamb”

  1. Sarah Oluyomi

    Farro Agoyin, Plantain and Lamb looks really good. Like your mother, if I make it , I will have my own lamb cook longer too.


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