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Spanish Spice-Rubbed Lamb Tenderloin with Farro Salad

Photo: Dasha Wright
Prep time 10 mins
Cook time 40 mins
Yield Makes 4 servings (serving size: 2 cups farro salad and 2 chops)

Ingredients

  • 4 cups water
  • 1 cup farro (available at igourmet.com)
  • 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

Nutrition 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

How to Make It

  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.