Pork Shoulder Steak with Honey, Lavender and Lemon Glaze, Creamy Leek Farro and Roasted Baby Carrots

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the baby carrots on a tray, toss them with 1 tablespoon olive oil, half of the fresh thyme, and a pinch of salt and pepper, then roast for 20 to 25 minutes until tender and browned.

2. 2

   While the carrots roast, season the pork shoulder steak with salt, black pepper, and the zest of half the lemon. Let it rest at room temperature for 10 minutes.

3. 3

   In a small saucepan, combine the honey, lemon juice, Dijon mustard, dried culinary lavender, and 2 tablespoons water. Cook over very low heat for 2 to 3 minutes, stirring, just until the flavors infuse. Set the glaze aside.

4. 4

   Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium pot over medium heat. Add the leek, shallot, and half of the minced garlic. Cook for 4 to 5 minutes until softened.

5. 5

   Add the pearled farro to the pot and stir for 1 minute so it becomes well coated. Pour in the hot chicken stock gradually and cook over medium-low heat for 22 to 25 minutes, stirring occasionally, until the farro is tender and the mixture is creamy.

6. 6

   When the farro is almost done, stir in the cooking cream and cook 1 minute more. Adjust with salt and pepper, then turn off the heat and cover to keep warm.

7. 7

   Heat a large oven-safe skillet over medium-high heat with the remaining tablespoon of olive oil. Sear the pork shoulder steak for 2 to 3 minutes per side until well colored. Add the remaining minced garlic and cook for 30 seconds.

8. 8

   Deglaze the skillet with the dry white wine and let it reduce for 1 minute. Brush or spoon half of the glaze over the pork, then transfer the skillet to the oven at 200 °C / 400 °F for 6 to 8 minutes, or until the pork is cooked through yet still juicy.

9. 9

   Remove the skillet from the oven, add the remaining tablespoon of butter and the rest of the glaze, and baste the pork with the pan sauce for 1 minute to make it glossy.

10. 10

    Serve a bed of creamy leek farro, place the glazed pork on top, and add the roasted baby carrots on the side. Finish with the remaining lemon zest and any juices from the skillet.