Photo: Dasha Wright
Prep Time
10 Mins
Cook Time
40 Mins
Makes 4 servings (serving size: 2 cups farro salad and 2 chops)

Lamb, a tender variety of red meat, is rich in selenium. Deficiencies in this mineral have been shown to double the occurrence of asthma attacks. It’s also a great source of protein and amino acids.

How to Make It

Step 1

Heat a medium saucepan over high heat. Add water, farro, and 1/2 teaspoon salt to pan; bring to a boil. Reduce heat to medium-low; cover and continue cooking until farro is tender (about 30 minutes). Drain well, then transfer the farro to a large bowl.

Step 2

Add olive oil, vinegar, mint, and 1/4 teaspoon pepper to farro; toss well. Top with the goat cheese and pine nuts; set aside.

Step 3

Combine paprika, cumin, mustard, fennel, and remaining salt and pepper in a small bowl; whisk well.

Step 4

Press each side of lamb chops into spice rub. Heat canola oil in a large nonstick sauté pan over high heat until oil begins to shimmer. Place lamb in pan; cook until golden and a crust has formed (2-3 minutes). Turn lamb over and continue cooking about 3-4 minutes. Remove lamb from pan; let rest 5 minutes.

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