Lamb Chops with Farro, Arugula, and Lemon-Thyme Vi
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Ingredients
Cooking spray
8 (4-ounce) lamb loin chops
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 (8.5-ounce) package precooked farro
1 teaspoon finely grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped shallots
2 teaspoons honey
1 teaspoon Dijon mustard
2 teaspoons finely chopped fresh thyme
2 ounces baby arugula
Instructions
1. 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.
2. Heat farro according to package directions. Drain and spread out on a baking sheet to cool slightly.
3. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, rind, and next 6 ingredients (through thyme) in a small bowl.
4. 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.
Originally Submitted
4/18/2015
0 Out of 5 from
0 reviews
You can add this Lamb Chops with Farro, Arugula, and Lemon-Thyme Vi recipe to your own private DesktopCookbook.
