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Spanish Spice-Rubbed Lamb Tenderloin with Farro Salad

Health JANUARY 2011

  • Yield: Makes 4 servings (serving size: 2 cups farro salad and 2 chops)
  • Cook time: 40 Minutes
  • Prep time: 10 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 558
  • Fat: 29g
  • Saturated fat: 8g
  • Monounsaturated fat: 14g
  • Polyunsaturated fat: 5g
  • Protein: 41g
  • Carbohydrate: 35g
  • Fiber: 7g
  • Cholesterol: 107mg
  • Iron: 6mg
  • Sodium: 522mg
  • Calcium: 109mg

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Spanish Spice-Rubbed Lamb Tenderloin with Farro Salad Recipe