Confession: In this day and age of tech-accessible everything, I still love cooking magazines (I’ve spoken previously of this addiction). Sure, I regularly pull recipes off of Pinterest, out of hard copy cookbooks (that’s for another post, for sure), or from friends & family, but I am a sucker for flipping through a magazine, even if I do it now on my tablet. Seeing the food pop off of the pages, beckoning me to run out and buy ingredients for the delicious recipe described in beautiful detail, is one of those goofy little joys of mine. I know, I need a hobby. But this time around, this is one of those recipes.
We love lamb. When done properly, it is rich, flavorful, and truly is easier than some other proteins out there. A little salt & pepper, and the natural flavors are enhanced perfectly. It feels like a splurge whenever we have it, and while sometimes that is the case depending on where you are buying the lamb, it is a splurge well-worth the extra pennies if you can spare them.
When I saw this recipe in a recent Cooking Light (January, 2015), I immediately added the ingredients to my shopping list. The farro adds a nice, meaty, chewy element to the crispness of the peppery arugula. And the citrus of the lemon incorporated with all of those other ingredients? Done.
While this was a midweek dinner for the 2 of us, it could easily be served for a dinner party, or as a fancy appetizer. Either way, it is delicious, and is being added to our favorites immediately.
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 20 minutes |
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Like most proteins out there, a little salt, pepper and olive oil can be all you need to make a flavorful (and healthy!) meal. Lamb is loaded with nutrients, and can be sourced locally in many parts of the country. De-lish!
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- 8 4 oz. baby lamb chops
- 1/2 tsp kosher salt divided
- 1/2 tsp black pepper divided
- 1 8-10 oz. package farro
- 1 tsp lemon rind finely grated
- 2 tbsp lemon juice from 1 large lemon or 2 medium lemons
- 2 tbsp extra virgin olive oil
- 1 tbsp shallots finely chopped
- 2 tsp honey
- 1 tsp dijon mustard
- 2 tsp fresh thyme finely chopped
- 2 oz. baby arugula
- Heat grill or grill pan over medium-high heat. Spray with cooking spray.
- Sprinkle both sides of lamb chops with 1/4 tsp. salt and 1/4 tsp. pepper.
- Add lamb chops to grill or grill pan; cook for 5 minutes on each side. Remove from pan and allow lamb to rest for 5 minutes (the lamb will continue to cook as it rests).
- Cook farro according to package instructions. Drain and allow to cool slightly.
- Combine remaining salt & pepper and remaining 6 ingredients (through thyme) in small bowl. Whisk to combine the vinaigrette.
- Layer arugula & farro in shallow bowl. Add half of the dressing and toss to coat.
- Divide arugula & farro on plates and serve topped with lamb chops. Drizzle with remaining vinaigrette.
A few notes:
1. Farro is a grain, and can be found in the grocery aisle with items like rice, quinoa and other grains. It's great in salads or as an alternative to rice in many recipes.
2. In this recipe, I used 2 different cuts of lamb chops to determine which one was better for this recipe. In my (OK, our--my husband had a vote, too) opinion, we liked the lollipop chops better than the alternative cut. It had better flavor and grilled more evenly.
3. In the winter months when the idea of hanging around outside next to the grill is not on the top of your to-do list, a grill pan works like a charm. I LOVE my Staub grill pan. We use it for everything under the sun when the sun is actually hiding. You can get yours by clicking on the link here or to the right of this post.
D2 – We couldn’t find farro anywhere in our Wegman’s so we went with Barley and was great. One warning though: The barley took a full 90 minutes to cook to edible form!
We have a freezer full of lamb as my son’s mother raises sheep organically. If you’re ever in Western NY, you have to have some!
Barley is a great sub, but you’re right–the cooking time is a lot different! That’s what I love about all of the great grains out there right now. They’re all so versatile!
And if we’re ever up your way, we’d definitely love to check out some local lamb!
I always forget about lamb, but you’re right…it’s fast, easy and most importantly, DELICIOUS!
Lamb chops are always a huge hit in my house. Got to try this recipe.
I love farro and lamb chops are an easy weeknight dinner. Great combination.
I couldn’t agree more, Laura! Super delicious. :o)