Simple pan seared double cut lamb lollipops over creamy jalapeno-parmesan farro topped with fried buttermilk onion straws.
Nothing screams relaxing night in like lamb lollipops and creamy jalapeno parmesan farro. I love splitting my rack of lamb up prior to cooking for a couple reasons. It eats better, More direct contact to a pan means a nice sear and it’s faster than cooking the whole thing. I love to serve my lamb up with crispy double crunch potatoes but tonight I wanted risotto with my lamb. I also didn’t feel like standing next to and babying dinner so I went with the next best thing, farro! If you aren’t familiar with farro it is in the grain family, Its larger than rice and quinoa, slightly nutty tasting with a natural bite in the middle. It’s also absolutely fool proof and it’s crazy good for you. So it’s a win- win. Check out my tips and tricks below for the perfect seared rack of lamb and jalapeno parmesan farro.
TIPS & TRICKS FOR THE BEST LAMB AND JALAPENO FARRO:
split your rack with two bones: splitting your rack into two bones not only cuts down your cooking time but will leave you with better contact to the pan so you’ll be able to develop a better crust.
make sure to sear the back; the light fat cap on the back of the lamb holds alot of flavor. so when you sear your lamb on both sides make sure to give a third sear on its back going with the curve of the bone. some might find it unpleasant if left uncooked.
occasionally stir the farro: farro isn’t like rice where you set and forget it. this recipe plays into being lazy risotto where you need to add the farro into the pan prior to the liquid to help toast it and you need to add warm stock and stir every 15 minutes just to get it starchy and creamy.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
- LIMONCELLO ROASTED ROMA TOMATOES
- ROASTED GARLIC AND CALABRIAN CHILI FINGERLING POTATOES
- DOUBLE GARLIC FIDEO W/ GRILLED EGGPLANT
- 1 rack of lamb, lollipoped
- Olive oil
JALAPENO & PARMESAN FARRO
- 2Tb Olive Oil
- 1/2 Yellow Onion, small diced
- 1 Jalapeno, seeded and diced
- 1c Farro
- 1/2tsp Crushed Red Pepper Flakes
- 2Tb Parmesan, grated
- 2c Vegetable Broth
- 1/3c White Wine
- 6 Garlic Cloves, minced
- 1tsp Salt
BUTTERMILK ONION STRAWS
- 1 yellow onion, thinly sliced
- 2Tb Buttermilk powder
- 1 Egg
- 1c Flour
- Canola Oil for frying
- START FARRO: Start your farro first add olive oil to a pan over medium heat. Add in jalapenos, onions and garlic and sauté for about 5 minutes till you have some color on the vegetables.
- ADD IN FARRO: Add your farro into the pan with the vegetables and cook for about 2 minutes just till you start smelling the nuttiness in the farro.
- ADD LIQUIDS: Add your wine into the pan first. Bring the pan to high and let the wine cook into the farro for about 2 minutes. Once wine has been absorbed add in chicken stocks, parmesan cheese, red pepper flakes and pinch of salt and pepper. Bring to a boil and simmer for 45 minutes. Stirring about every 15 minutes. Farro should be fluffy but still have some bite to it. Adjust seasoning before serving.
- SEAR LAMB: Simply season the lamb generously with salt and pepper. In a super hot cast iron skillet add a little oil and sear on all sides for about 3 minutes per side. Rest lamb for about 10 minutes. While lamb is resting make crispy buttermilk onion straws.
- HEAT OIL FOR FRYING: Note* you don’t need a ton of oil since this makes a small batch. Once oil is heated to 350 degrees. Combine onions with egg and the buttermilk powder with the flour and toss dredged onions in flour. Fry till onions start to float and are golden brown. About 5 minutes. Throw in some sliced jalapenos if you’d like more crunch
- ENJOY!: To serve layer the farro at the bottom of plate top with lamb lollipops and top with fried onion straws.