Lamb Chops with Farro, Arugula, and Lemon-Thyme Vinaigrette

Lamb Chops with Farro, Arugula, and Lemon-Thyme Vinaigrette

I’m always looking for new and interesting recipes to make weekday dinners fun, but also keep the prep time down to a minimum. Chicken for dinner 5 different ways is not variety in my book, especially when I’m eating my dinner leftovers for lunch throughout the week too. When I saw this recipe in Cooking Light I couldn’t believe 1) how yummy the lamb looked 2) that this recipe would take less than 30 minutes and 3) that I hadn’t bookmarked the page the second I turned to it. I consider myself and adventurous chef, but when I went to my local Ralph’s and saw only one option for lamb, I started to worry I wouldn’t be able to get this recipe just right. {Sidenote: check out your local Trader Joe’s, when I looked the following week, they had a bigger selection of lamb and it was wayyyy cheaper!!} Once it came time to actually make this dinner, it couldn’t have been easier — it was my first time cooking lamb and you definitely don’t have to be a rocket scientist to get it right. Plus with the lemony-thyme dressing, it’s hard to screw anything up with this recipe.

Lamb Chops with Farro, Arugula, and Lemon-Thyme Vinaigrette

Cooking spray
8 (4-ounce) lamb loin chops
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 package farro
1 teaspoon finely grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped shallots
2 teaspoons honey
1 teaspoon Dijon mustard
2 teaspoons finely chopped fresh thyme
2 ounces baby arugula

Lamb Chops with Farro, Arugula, and Lemon-Thyme Vinaigrette

Heat a grill pan over medium-high heat. Coat with cooking spray. Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to pan; cook 5 minutes on each side. Remove from pan; let stand 5 minutes.

Cook farro according to package directions. Drain and spread out on a baking sheet to cool slightly.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, rind, and next 6 ingredients (through thyme) in a small bowl.

Combine farro and arugula in a bowl. Add half of dressing; toss to coat. Divide farro mixture evenly among 4 serving plates; arrange 2 lamb chops on each plate. Drizzle remaining dressing over lamb.

Serves 4 // 484 calories

Recipe from Cooking Light.

Lamb Chops with Farro, Arugula, and Lemon-Thyme Vinaigrette


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