Recipe:Rack of Lambwith 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. Serves 4 - .

Ingredients

Serving Size
  • GRASS FED LAMB RIB RACK , thawed

    1.5 LB
    Qty 3 Lbs
    $23.97
  • Pink Himalayan Salt

    1 bottle
    Qty 1 ½ Tbsp.
    $6.48
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty 1 ½ Tbsp.
    $5.78
  • Chopped Rosemary

    1 bottle
    Qty 1 Tbsp.
    $3.98
  • Olive Oil

    Qty 1 Tbsp.
  • Vinaigrette:

    Qty
  • Olive Oil

    Qty ½ Cup
  • Red Wine Vinegar

    Qty ¼ Cup
  • Dijon Mustard

    Qty 1 Tbsp.
  • Coarse Sea Salt

    1 bottle
    Qty To taste
    $5.38
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty To taste
    $5.78
  • Farro Salad:

    Qty
  • Farro, rinsed

    Qty 1 Cup
  • Chicken Broth

    Qty 2 Cups
  • Red Onion, thinly sliced

    Qty ½
  • Pomegranate Seeds

    Qty 1 Cup
  • Goat Cheese, crumbled

    Qty 1/2 Cup
  • Mint Leaves

    Qty 1 Cup
  • Baby Arugula, washed

    Qty 2 Cups

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.

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