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!