Lamb Chops with Spring Farro Salad
Juicy, pan-seared lamb loin chops meet a vibrant farro salad in this fresh, spring-forward dish. The salad combines tender farro with blistered snap peas, asparagus, fresh mint, crumbled feta, and toasted walnuts—all tossed in a zesty lemon-champagne vinaigrette.
Lamb Chops with Spring Farro Salad
Servings: 2
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients:
For the Lamb Chops:
- 4 American Lamb Loin Chops
- Salt and freshly ground black pepper
- 2 tablespoons avocado oil
For the Farro Salad:
- 1 cup cooked farro
- 1 tablespoon olive oil
- 1 cup snap peas, sliced into 1⁄4-inch pieces
- 1 bunch asparagus, cut into 1⁄2-inch pieces
- 1 small shallot, finely chopped
- 2 large garlic cloves, minced
- 1 sprig thyme
- Zest and juice of 1 large lemon
- 1 tablespoon champagne vinegar
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 cup fresh mint leaves, roughly chopped
- 1⁄3 cup feta, crumbled
- 1⁄4 cup walnuts, toasted and chopped
- Kosher salt and freshly ground black pepper, to taste
Instructions:
- Cook the Farro: If not already cooked, prepare farro according to package directions. Drain and let cool slightly.
- Season the Lamb Chops: Pat lamb dry and season both sides with salt and pepper.
- Sear the Lamb Chops: Heat avocado oil in a skillet over medium-high heat. Sear lamb for 4–6 minutes per side, or until deeply browned and a thermometer reads 145°F. Transfer to a plate and tent with foil to rest.**
- Sauté the Vegetables: In the same skillet, lower heat to medium and add olive oil. Sauté snap peas and asparagus for 1–2 minutes. Add shallot, garlic, and thyme and cook until softened and golden, about 1 minute.
- Bring It All Together: Turn off heat and stir in lemon juice to deglaze. Add zest, champagne vinegar, red pepper flakes, and salt. Stir in farro to absorb flavor, then fold in mint, feta, and walnuts.
- Plate and Serve: Divide farro salad between two plates and top each with two lamb chops. Serve immediately.
**USDA recommends: Ground Lamb – 160°F; All Other Cuts – 145°F with a 3-minute rest.
