This decadent Frenched rack of lamb is balanced, decadent, and exquisite all on its own. But if we were to choose a partner, it would be this clean but flavorful farro salad, the perfect supporting act to a red-meat dish as sumptuous as this one.
Bone-In Lamb Frenched Rib Racks, thawed
QTY 2 Racks
WFF Pink Himalayan Salt
QTY 1 ½ Tbsp.
WFF Black Pepper
QTY 1 ½ Tbsp.
Dried Rosemary
QTY 1 Tbsp.
Olive Oil
QTY ½ Cup
Red Wine Vinegar
QTY ¼ Cup
Dijon Mustard
QTY 1 Tbsp.
WFF Coarse Sea Salt
QTY to taste
Farro, rinsed
QTY 1 Cup
Chicken Broth
QTY 2 Cups
Red Onion, thinly sliced
QTY 1/2 Onion
Pomegranate Seeds
QTY 1 Cup
Goat Cheese, crumbled
QTY 4 oz.
Mint Leaves
QTY 1 Cup
Baby Arugula, washed
QTY 2 Cups
Farro Salad: Bring chicken broth to a boil in a large saucepan. Add farro and reduce heat to medium-low. Cover and cook for 25 minutes or until tender. Set aside in a salad bowl. In a small bowl, whisk all ingredients of vinaigrette together. Set aside until ready to serve.
Lamb: Preheat the oven to 400°F. Using tip of knife, score a crisscross pattern on the fat cap of the rib racks 2” wide between slits. Mix rosemary, salt and pepper in a bowl and rub seasoning on the rack and into the slits.
Place lamb racks on a baking sheet and roast for 15-20 minutes or until internal temperature reads 130°F for medium rare.* Cover with foil and let rest for 10 minutes.
To Serve: Cut the racks in between the rib bones and transfer to platter. Mix farro with the other ingredients of salad, toss with vinaigrette and serve on the side.
*USDA recommends cooking lamb to an internal temperature of 145°F
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