Serves 4 (serving size: 2 chops and 1 cup farro mixture)
Photo: Jennifer Causey; Styling: Claire Spollen
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.
This was a delicious meal without the farro. I did not find it at my grocery store so I didn't use it. I did google farro because the almighty internets can usually tell you where to look for it. It told me to go to Target and it was there. Judging from the below reviews, I am glad I have it for next time.
This meal was a delicious surprise! Super easy to make. I don't have a grill pan so I just broiled it for about 15 to 20 minutes. I wasn't expecting much from the farro and arugula, but I was wrong! The arugula kept it from being boring and the lemon !dressing was really light and fresh. We have friends that are really picky eaters and we plan on making it for them. We'll be eating this dish often.
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