New
Overstock Price
Back Soon
Success!
We will notify you when comes back in stock.
The email will be sent to
Notify me when available
Oops, something went wrong. Please try again.
Recipe:Rack of Lamb with Farro Salad
- Prep time: 10 minutes
- Cook time: 25 minutes
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.
Ingredients
-
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
Cooking
Directions
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