Lamb Chops with Farro, Arugula and Lemon-Thyme Vinaigrette

What a weekend! Our Seahawks are going to the Superbowl again!! Such a fun weekend up in Seattle, watching the game and hanging with friends. Along with that, lots of yummy football food and drink. Which means we needed something a little lighter for dinner tonight.

If you don’t already read or subscribe to Cooking Light Magazine, this is the month to do it! The recipes in the Jan/Feb 2015 issue are mouthwatering! I have not dog-eared so many pages in a food magazine before as I did in the current issue, and tonight’s dinner was one of them.

Lamb Chops with Farro, Arugula, and Lemon-Thyme Vinaigrette
Serves 4
8 (4 oz) lamb loin chops
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
8 ozs uncooked farro
1 tsp finely grated lemon zest
2 Tbsp fresh lemon juice
2 Tbsp extra-virgin olive oil
1 Tbsp finely chopped shallots
2 tsps. honey
1 tsp Dijon mustard
2 tsps. finely chopped fresh thyme
2 ozs baby arugula

1. Heat grill to medium-high heat. Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to grill; cook 5 minutes on each side. Remove from grill; let stand 5 minutes.
2. Cook farro according to package directions. Drain and let cool.
3. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and next 7 ingredients (through thyme) in a small bowl.
4. 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.

*Original recipe from Cooking Light Magazine