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.
1 ½ Tbsp. WFF Pink Himalayan Salt
1 Tbsp. WFF Rosemary
1 Tbsp. Olive Oil
Vinaigrette:
½ Cup Olive Oil
¼ Cup Red Wine Vinegar
1 Tbsp. Dijon Mustard
Farro Salad:
1 Cup Farro, rinsed
2 Cups Chicken Broth
½ Red Onion, thinly sliced
1 Cup Pomegranate Seeds
4 oz. Goat Cheese, crumbled
1 Cup Mint Leaves
2 Cups Baby Arugula, washed
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
