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.
8 (4-ounce) lamb loin chops
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 (8.5-ounce) package precooked farro (such as Simply Balanced)
1 teaspoon finely grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped shallots
2 teaspoons honey
1 teaspoon Dijon mustard
2 teaspoons finely chopped fresh thyme
2 ounces baby arugula
How to Make It
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.
Heat farro according to package directions. Drain and spread out on a baking sheet to cool slightly.
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, rind, and next 6 ingredients (through thyme) in a small bowl.
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.