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
-
GRASS FED LAMB RIB RACK , thawed
1.5 LBQty 3 Lbs$23.97 -
Pink Himalayan Salt
1 bottleQty 1 ½ Tbsp.$6.48 -
Freshly Ground Black Peppercorns
1 bottleQty 1 ½ Tbsp.$5.78 -
Chopped Rosemary
1 bottleQty 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 bottleQty To taste$5.38 -
Freshly Ground Black Peppercorns
1 bottleQty 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
- 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.
