Spanish Spice-Rubbed Lamb Tenderloin With Farro Salad Recipe

Name: Spanish Spice-Rubbed Lamb Tenderloin With Farro Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 1 cup farro (available at igourmet.com); 1 1/4 teaspoons kosher salt, divided; 2 tablespoons extra-virgin olive oil; 2 tablespoons aged sherry vinegar; 1/4 cup coarsely chopped fresh mint; 1 1/4 teaspoons freshly ground black pepper, divided; 2 ounces goat cheese, crumbled; 2 tablespoons pine nuts, toasted; 1 1/2 tablespoons Spanish paprika; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground mustard; 1 teaspoon fennel seeds, crushed; 8 baby lamb chops (about 3 ounces each), frenched and trimmed; 1 tablespoon canola oil

Servings: persons

4 cups water
1 cup farro (available at igourmet.com)
1 1/4 teaspoons kosher salt, divided
2 tablespoons extra-virgin olive oil
2 tablespoons aged sherry vinegar
1/4 cup coarsely chopped fresh mint
1 1/4 teaspoons freshly ground black pepper, divided
2 ounces goat cheese, crumbled
2 tablespoons pine nuts, toasted
1 1/2 tablespoons Spanish paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground mustard
1 teaspoon fennel seeds, crushed
8 baby lamb chops (about 3 ounces each), frenched and trimmed
1 tablespoon canola oil

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.
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.
3
Combine paprika, cumin, mustard, fennel, and remaining salt and pepper in a small bowl; whisk well.
4
Press each side of lamb chops into spice rub. Heat canola oil in a large nonstick saute 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.

821

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups water, 1 cup farro (available at igourmet.com), 1 1/4 teaspoons kosher salt, divided, 2 tablespoons extra-virgin olive oil, and more.

Yes, Spanish Spice-Rubbed Lamb Tenderloin With Farro Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spanish Spice-Rubbed Lamb Tenderloin With Farro Salad

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