- 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
- 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
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.