The ever-expanding variety of quick grains on the market, like the farro used here, makes incorporating whole grains into daily meals easier. Feel free to substitute brown rice if you can't find farro.

Laraine Perri
Recipe by Cooking Light January 2015

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Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 2 chops and 1 cup farro mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

484 calories; fat 20.8g; saturated fat 5.8g; mono fat 10.4g; poly fat 1.9g; protein 50g; carbohydrates 22g; fiber 2g; cholesterol 150mg; iron 5mg; sodium 419mg; calcium 65mg.