Lamb Chops with Spring Farro Salad
Servings: 2 | Prep Time: 15 min | Cook Time: 25 min
Recipe provided by American Lamb Board courtesy of Homemade.
Directions
1. Cook the Farro
If you haven’t already, cook the farro according to the package instructions. Once tender, drain and let it cool slightly.
2. Season the Lamb Chops
Pat the American lamb chops dry with paper towels. Generously season both sides withsalt and black pepper.
3. Sear the Lamb Chops
Heat the avocado oil in a large (12-inch) skillet over medium-high heat.
Add the lamb chops and sear undisturbed until deeply browned on the bottom, about 4 to 6 minutes (for thicker chops, this could take closer to 10 minutes).
Flip and continue cooking until an instant-read thermometer registers 145°F in the thickest part, another 4 to 6 minutes.**
Transfer to a plate, loosely tent with foil, and let them rest while you finish the salad.
4. Saute the Vegetables
Reduce the heat to medium and add the olive oil to the same skillet.
Toss in the snap peas and asparagus, sautéing just until they brighten and start to blister, about 1 to 2 minutes.
Stir in the shallot, garlic, and thyme, cooking until the shallot softens and turns golden, about 1 minute.
5. Bring It All Together
Turn off the heat and stir in the lemon juice, scraping up any browned bits.
Add the lemon zest, champagne vinegar, red pepper flakes, and a pinch of salt.
Return the cooked farro to the skillet, tossing everything together so the grains absorb all the flavor.
Fold in the mint, feta, and walnuts, stirring just to combine.
6. Plate and Serve
Spoon the farro salad onto two plates and top each serving with two lamb chops. Serve immediately.
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Ingredients
For the Lamb Chops - 4 American Lamb Loin Chops
- Salt and freshly ground black pepper
- 2 tablespoons avocado oil
For the Farro Salad - 1 cup cooked farro
- 1 tablespoon olive oil
- 1 cup snap peas, sliced into 1⁄4-inch pieces
- 1 bunch asparagus, cut into 1⁄2-inch pieces
- 1 small shallot, finely chopped
- 2 large garlic cloves, minced
- 1 sprig thyme
- Zest and juice of 1 large lemon
- 1 tablespoon champagne vinegar
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 cup fresh mint leaves, roughly chopped
- 1⁄3 cup feta, crumbled
- 1⁄4 cup walnuts, toasted and chopped
- Kosher salt and freshly ground black pepper, to taste
