Spanish Spice-Rubbed Lamb Tenderloin with Farro Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 1 |
|
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 |
Directions:
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 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.
|
|