• 1 cup farro
• 4 lamb loin chops (roughly 1 pound)
• 2 shallots, diced
• 8 plum tomatoes, chopped
• 1/4 cup Sherry vinegar
• 1/2 cup kalamata olives, pitted and chopped
• 1/2 cup chopped flat-leaf parsley
1. In a medium saucepan, cook the farro in boiling salted water until tender, around 20 minutes. Strain and transfer the grains to a mixing bowl and toss with olive oil to coat. Set aside to cool.
2. While the farro is cooking, season the lamb chops with salt and pepper. Heat two tablespoons of cooking oil in a large sauté pan over high heat. Add the lamb chops. Cook until done, around 4 minutes a side for medium-rare. Remove the lamb to a plate. Drain all but 2 tablespoons of the cooking oil from the pan and lower the heat to medium. Add the shallots and cook until softened, around 1 minute, then add the chopped tomatoes and cook until the tomatoes begin to break down, around 3 minutes. Add the Sherry vinegar and continue to cook for another 2 minutes. Season to taste with salt.
3. Mix the chopped olives and parsley into the farro and season with salt. Assemble the plates with one lamb chop topped with the tomato sauce and a side of the farro salad. Serves 4.