Tonight, I cooked a meal that I’ve been a little reluctant to cook. Tried as I might, I just couldn’t get into lamb prior to this dish. It wasn’t a case of trying it once and just deciding I didn’t like it; I tried it in about 5 or 6 different things and decided it wasn’t for me, haha. (Sidenote: the last dish I had it in was Lamb Tacos which I had at the bar in The Washington Court Hotel in Washington, DC. Pretty good if you like lamb.) Tonight, that changed. The use of the vinaigrette helped give a bright, citrus taste that served as a good counterpoint to the sometimes strong taste of lamb. The grilling doesn’t hurt, either.
- Cooking spray
- 8 4-ounce lamb loin chops
- 1/2 tsp sea salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 1 cup uncooked farro
- 1 tsp finely grated lemon rind
- 2 tbsp fresh lemon juice
- 2 tbsp EVOO
- 1 tbsp finely chopped shallots
- 2 tsp honey
- 1 tsp Dijon mustard
- 2 tsp finely chopped fresh thyme
- 2 ounces baby arugula
- Bring 2 1/2 cups of water and 1 cup farro to boil in a saucepan. Cover; reduce heat and simmer for 15 minutes.
- Meanwhile, heat a grill pan over medium-high heat. Coat with cooking spray. Sprinkle lamb with 1/4 tsp salt and 1/4 tsp pepper. Add to pan; cook 5 minutes on each side. Remove from pan; let stand 5 minutes.
- Combine remaining 1/4 tsp salt, remaining 1/4 tsp 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 plats; arrange 2 lamb chops on each plate. Drizzle remaining dressing over lamb. Serves 4 (serving size: 2 chops and 1 cup farro mixture).