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.
Add olive oil, vinegar, mint, and 1/4 teaspoon pepper to farro; toss well. Top with the goat cheese and pine nuts; set aside.
Combine paprika, cumin, mustard, fennel, and remaining salt and pepper in a small bowl; whisk well.
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.
The Farro Salad is the real star in this recipe!! That's not to say that the lamb isn't great as well. This is a very simple recipe that I wouldn't hesitate to serve to guests. The process of rubbing the the lamb chops and quickly frying them couldn't be easier, and the flavor!!!
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