Who doesn’t love meat with handles? Not only is it easy to eat but is also cool to look at, whether its lollipop chicken legs, tomahawk ribeyes, or lamb chops.
Today Chef Paul Wahlberg of Alma Nove - an Italian, Mediterranean restaurant in the coastal town of Hingham, MA just south of Boston – is firing up the latter in his recipe for Lamb Lollipop Chops with Farro Salad!
LAMB LOLLIPOP CHOPS WITH FARRO SALAD
1 Lamb rack (7-8 chops)
2oz chopped rosemary
2oz chopped garlic
Salt and Pepper to taste
1 cup farro
4oz tomato confit with extra oil
2oz julienned red onion
2oz chiffonade of arugula
3oz aged red wine vinegar
Rinse farro in cold water and add to a stockpot. Fill with cold water (3-4 times the volume of farro) bring to a boil, add salt, then simmer 25-30 min until tender. Drain and cool. Add other ingredients and mix well, season with salt and pepper to taste.
Marinate lamb at room temperature for 1 hour then grill to desired internal temp. Serve with farro salad.
- Recipe courtesy of Chef Paul Wahlberg of Alma Nove