Rack Of Lamb With Farro Salad

Ingredients

• BONE-IN LAMB FRENCHED RIB RACKS, THAWED 2
• WFF BLACK PEPPER 1 ½ TBSP.
• WFF COARSE SEA SALT TO TASTE
• FRESHLY GROUND WFF BLACK PEPPERCORN TO TASTE
• 1 ½ Tbsp. WFF Pink Himalayan Salt
• 1 Tbsp. WFF Rosemary
• 1 Tbsp. Olive Oil
• ½ Cup Olive Oil
• ¼ Cup Red Wine Vinegar
• 1 Tbsp. Dijon Mustard
• 1 Cup Farro, rinsed
• 2 Cups Chicken Broth
• ½ Red Onion, thinly sliced
• 1 Cup Pomegranate Seeds
• 4 oz. Goat Cheese, crumbled
• 1 Cup Mint Leaves
• 2 Cups Baby Arugula, washed