Grilled Lamb Salad with Farro & Lemon Vinaigrette - American Lamb Board

Ingredients

• 1 leg of American lamb, butterflied
• 2 cups Farro pearled
• 2 ears corn husks removed
• 1 bunch asparagus, (woody ends trimmed off)
• 1 pint tomatoes (cherry or grape) sliced in half
• 2 shallots, (minced)
• 1/4 cup pine nuts
• 1 cup parsley, flat leaf, (chopped or 1 large bunch)
• 1/2 cup olive oil extra virgin
• 2 lemons, juiced
• 6 garlic cloves minced
• 2 tablespoons rosemary dry or fresh
• 3 tablespoons oregano dry or fresh
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper, fresh ground preferably
• 1 teaspoon kosher salt
• 3 lemons (will need juice and zest of all) (reserve zest for salad assembly)
• 3/4 cup olive oil extra virgin
• 2 tablespoons oregano, (dry or fresh)
• 2 cloves garlic, (minced)
• 1 tablespoon Dijon mustard
• Kosher salt to taste
• Black pepper, (fresh ground) to taste