Spanish Spice-Rubbed Lamb Tenderloin with Farro Salad

Ingredients

• 1.3 teaspoons pepper black divided freshly ground
• 1 tablespoon canola oil 
• 1 cup farro (available at igourmet.com)
• 1 teaspoon fennel seeds crushed
• 0.3 cup mint leaves fresh coarsely chopped
• 2 ounces goat cheese crumbled
• 1.5 teaspoons ground cumin 
• 1.5 teaspoons ground mustard 
• 1.3 teaspoons kosher salt divided
• 24 ounces baby lamb chops trimmed
• 2 tablespoons olive oil extra-virgin
• 1.5 tablespoons paprika spanish
• 2 tablespoons pinenuts toasted
• 2 tablespoons aged sherry vinegar 
• 4 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Heat a medium saucepan over high heat.
2. 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).
3. Drain well, then transfer the farro to a large bowl.
4. Add olive oil, vinegar, mint, and 1/4 teaspoon pepper to farro; toss well. Top with the goat cheese and pine nuts; set aside.
5. Combine paprika, cumin, mustard, fennel, and remaining salt and pepper in a small bowl; whisk well.
6. Press each side of lamb chops into spice rub.
7. Heat canola oil in a large nonstick saut pan over high heat until oil begins to shimmer.
8. 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.
9. Remove lamb from pan; let rest 5 minutes.