Name: Roasted Lamb Chops with Herbed Farro and Charred Cherry Tomatoes
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 4 lamb rib chops (about 1 inch thick); 1 cup farro, rinsed; 2 cups low-sodium chicken broth; 1 pint cherry tomatoes, halved; 2 tbsp olive oil, divided; 2 tsp fresh rosemary, finely chopped; 2 tsp fresh thyme, finely chopped; 2 garlic cloves, minced; Zest of 1 lemon; 1 tbsp fresh parsley, chopped; Salt and freshly ground black pepper, to taste; 1/2 tsp red pepper flakes (optional)

Roasted Lamb Chops with Herbed Farro and Charred Cherry Tomatoes

miradu

This elegant yet approachable dish is crafted to complement the bold, structured tannins and dark fruit of Ryme Sagrantino 2023. Succulent lamb chops are roasted with aromatic herbs, then paired with nutty farro brightened by lemon and fresh parsley for a Mediterranean touch. Charred cherry tomatoes add juicy acidity and color, tying the meal together beautifully. Each bite is layered with flavor and texture, perfect for sipping alongside a glass of robust red wine on a sunny California evening.

Ingredients

Instructions

Preheat oven to 400°F (200°C).
Pat lamb chops dry and season generously with salt, black pepper, rosemary, and thyme. Let sit at room temperature for 15 minutes.
Meanwhile, bring chicken broth to a simmer in a medium saucepan. Add farro, cover, and cook for 20-25 minutes until farro is tender and liquid is absorbed. Fluff with a fork, stir in lemon zest and parsley, and season with salt and pepper to taste. Keep warm.
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Sear lamb chops on both sides until well browned, about 2 minutes per side. Add garlic to the pan and transfer skillet to the oven. Roast for 5-7 minutes for medium-rare (internal temp 130°F), or cook to desired doneness. Rest lamb on a plate, loosely covered, for 5 minutes.
While lamb roasts, toss cherry tomatoes with remaining 1 tbsp olive oil and a pinch of salt. Heat a separate skillet over high. Add tomatoes cut side down and cook undisturbed for 2-3 minutes, until charred and bursting. Remove from heat and sprinkle with red pepper flakes if desired.
To serve, spoon herbed farro onto plates. Top with lamb chops and scatter charred cherry tomatoes over and around. Finish with extra parsley and a drizzle of good olive oil.