Spanish Spice-Rubbed Lamb Tenderloin with Farro Salad

Spanish Spice-Rubbed Lamb Tenderloin with Farro Salad
Photo: Dasha Wright
Makes 4 servings (serving size: 2 cups farro salad and 2 chops)


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4 cups water
1 cup farro (available at
1 1/4 teaspoons kosher salt, divided
2 tablespoons extra-virgin olive oil
2 tablespoons aged sherry vinegar
1/4 cup coarsely chopped fresh mint
1 1/4 teaspoons freshly ground black pepper, divided
2 ounces goat cheese, crumbled
2 tablespoons pine nuts, toasted
1 1/2 tablespoons Spanish paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground mustard
1 teaspoon fennel seeds, crushed
8 baby lamb chops (about 3 ounces each), frenched and trimmed
1 tablespoon canola oil


Prep: 10 Minutes
Cook: 40 Minutes

1. Heat a medium saucepan over high heat. Add water, farro, and 1/2 teaspoon salt to pan; bring to a boil. Reduce heat to medium-low; cover and continue cooking until farro is tender (about 30 minutes). Drain well, then transfer the farro to a large bowl.

2. Add olive oil, vinegar, mint, and 1/4 teaspoon pepper to farro; toss well. Top with the goat cheese and pine nuts; set aside.

3. Combine paprika, cumin, mustard, fennel, and remaining salt and pepper in a small bowl; whisk well.

4. Press each side of lamb chops into spice rub. Heat canola oil in a large nonstick sauté pan over high heat until oil begins to shimmer. Place lamb in pan; cook until golden and a crust has formed (2-3 minutes). Turn lamb over and continue cooking about 3-4 minutes. Remove lamb from pan; let rest 5 minutes.

Created date

December 2010

Nutritional Information

Calories 558
Fat 29 g
Satfat 8 g
Monofat 14 g
Polyfat 5 g
Protein 41 g
Carbohydrate 35 g
Fiber 7 g
Cholesterol 107 mg
Iron 6 mg
Sodium 522 mg
Calcium 109 mg