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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:
JALAPENO & PARMESAN FARRO
BUTTERMILK ONION STRAWS