For the chimichurri: Finely chop fresh mint, parsley, and 12g garlic. In a small bowl, combine with 15ml olive oil, red wine vinegar, chili flakes, a pinch of salt, and pepper. Stir well and set aside to allow flavors to meld.

For the farro risotto: In a saucepan, bring vegetable broth to a simmer. In a separate pan, heat 5ml olive oil over medium heat. Add remaining 6.8g minced garlic and cook for 30 seconds until fragrant. Add dry farro and toast for 1 minute.

Begin adding simmering broth to the farro, one ladleful at a time, stirring constantly until absorbed before adding the next. Continue until farro is al dente (about 10-12 minutes if using quick-cooking farro, or pre-cooked for timing). Stir in grated Parmesan cheese.

While farro cooks, prepare lamb: Pat lamb medallions dry and season generously with salt and pepper. Heat a cast-iron skillet or heavy-bottomed pan over high heat until smoking. Add remaining 5.2ml olive oil.

Sear lamb medallions for 1.5-2 minutes per side for medium-rare, achieving a beautiful golden-brown crust. Precise timing is crucial for tenderness. Rest lamb for 2 minutes.