Photo: Jennifer Causey; Styling: Claire Spollen
The ever-expanding variety of quick grains on the market, like the farro used here, makes incorporating whole grains into daily meals easier. Feel free to substitute brown rice if you can't find farro.
Serves 4 (serving size: 2 chops and 1 cup farro mixture)
1. Heat a grill pan over medium-high heat. Coat with cooking spray. Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to pan; cook 5 minutes on each side. Remove from pan; let stand 5 minutes.
2. Heat farro according to package directions. Drain and spread out on a baking sheet to cool slightly.
3. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, rind, and next 6 ingredients (through thyme) in a small bowl.
4. Combine farro and arugula in a bowl. Add half of dressing; toss to coat. Divide farro mixture evenly among 4 serving plates; arrange 2 lamb chops on each plate. Drizzle remaining dressing over lamb.