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 

Ingredients

1 Lamb rack (7-8 chops)

2oz chopped rosemary

2oz chopped garlic

3oz oil

Salt and Pepper to taste

Farro Salad

1 cup farro

4oz tomato confit with extra oil

2oz julienned red onion

2oz chiffonade of arugula

3oz aged red wine vinegar

Instructions

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