Spanish Spice-Rubbed Lamb Tenderloin with Farro Salad

Name: Spanish Spice-Rubbed Lamb Tenderloin with Farro Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 1 teaspoons freshly ground black pepper, divided; 1 Tbsp canola oil; 237 milliliters farro (available at igourmet.com); 1 teaspoon fennel seeds, crushed; 59 milliliters coarsely chopped fresh mint; 57 grams goat cheese, crumbled; 2 teaspoons ground cumin; 2 teaspoons ground mustard; 1 teaspoons kosher salt, divided; 680 grams baby lamb chops (about each), frenched and trimmed; 2 Tbsps extra-virgin olive oil; 2 Tbsps Spanish paprika; 2 Tbsps pine nuts, toasted; 2 Tbsps aged sherry vinegar; 946 milliliters water

Spanish Spice-Rubbed Lamb Tenderloin with Farro Salad might be just the main course you are searching for. One serving contains 641 calories, 51g of protein, and 30g of fat. This recipe serves 4. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe is typical of European cuisine. If you have pepper, baby lamb chops, ground cumin, and a few other ingredients on hand, you can make it. To use up the farro you could follow this main course with the Easy Apple Strudel as a dessert. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

Heat a medium saucepan over high heat.

Equipment you will use

Sauce Pan

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).

Ingredients you will need

Farro

Water

Salt

Equipment you will use

Frying Pan

Drain well, then transfer the farro to a large bowl.

Ingredients you will need

Farro

Equipment you will use

Bowl

Add olive oil, vinegar, mint, and 1/4 teaspoon pepper to farro; toss well. Top with the goat cheese and pine nuts; set aside.

Ingredients you will need

Goat Cheese

Olive Oil

Pine Nuts

Vinegar

Pepper

Farro

Mint

Combine paprika, cumin, mustard, fennel, and remaining salt and pepper in a small bowl; whisk well.

Ingredients you will need

Salt And Pepper

Mustard

Paprika

Fennel

Cumin

Equipment you will use

Whisk

Bowl

Press each side of lamb chops into spice rub.

Ingredients you will need

Lamb Chop

Dry Seasoning Rub

Heat canola oil in a large nonstick saut pan over high heat until oil begins to shimmer.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Crust

Lamb

Equipment you will use

Frying Pan

Remove lamb from pan; let rest 5 minutes.

Ingredients you will need

Lamb

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper, divided 1Tbsp

canola oil 237milliliters

farro (available at igourmet.com)1teaspoon

fennel seeds, crushed 59milliliters

coarsely chopped fresh mint 57grams

goat cheese, crumbled 2teaspoons

ground cumin 2teaspoons

ground mustard 1teaspoons

kosher salt, divided 680grams

baby lamb chops (about each), frenched and trimmed 2Tbsps

extra-virgin olive oil 2Tbsps

Spanish paprika 2Tbsps

pine nuts, toasted 2Tbsps

aged sherry vinegar 946milliliters

water

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is The Fableist Tempranillo. It has 4.1 out of 5 stars and a bottle costs about 21 dollars.