Lamb Chops with Lemon & Arugula Farro



1. Pre-heat oven to 450 degrees Fahrenheit.   Sprinkle the rack of lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to sheet pan ugly side up; cook for 10 minutes then flip to the bulbous, fatty side up for 10 more minutes.  Remove from the oven; let stand for 10 minutes.
2. Heat farro according to package directions. Drain and let cool slightly.
3. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, rind, lemon juice, olive oil, shallots, honey, Dijon mustard and thyme in a small bowl.
4. Mix 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

This recipe was adapted from a Cooking Light recipe.

Get in my belly!

2 Comments Add yours

  1. looks amazing. must try !!


    1. Kathryn says:

      YES! Let me know how you like it!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s