Rack Of Lamb With Farro Salad | Wild Fork

Ingredients

• 2 Bone-In Lamb Frenched Rib Racks, thawed
• To Taste WFF Coarse Sea Salt
• 1 ½ Tbsp. WFF Pink Himalayan Salt
• 1 Tbsp. WFF Rosemary
• 1 Tbsp. Olive Oil
• 1 ½ Tbsp. Black Pepper
• Vinaigrette:
• ½ Cup Olive Oil
• ¼ Cup Red Wine Vinegar
• 1 Tbsp. Dijon Mustard
• Farro Salad:
• 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