Cooking
Instructions

1. 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.
2. 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.
3. 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.
4. 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.