Ingredients

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2 tsp. fennel seeds

1 tsp. ground coriander

1 1/2 tsp. ground cumin

1/2 tsp. red pepper flakes

1 tsp. kosher salt

1/2 teaspoon freshly ground black pepper

1 rack of lamb, sliced into individual chops

Extra-virgin olive oil, for grilling

For the tahini sauce:

1/3 cup fresh lemon juice (from about 2 lemons)

2 to 3 garlic cloves, minced

2 tsp. kosher salt

1 cup tahini

1/2 tsp. ground cumin

1/2 cup cold water

For the Farro Salad:

1 cup of uncooked farro, prepared according to instructions

2 Tbls. freshly squeezed lemon juice

2 Tbls. extra virgin olive oil

2 tsp. honey

1 tsp. Dijon mustard

2 tsp. fresh thyme, minced

1/2 tsp. each, salt and pepper

2 cups, arugula

2–3 scallions, sliced

1/2 cup toasted walnuts

1/2 cup dried cranberries

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Instructions

For the lamb:

In a small bowl or mortar and pestle, combine the fennel seeds, coriander, cumin, red pepper flakes, and salt and pepper. Crush the seeds and mix thoroughly.

Pat the spice mixture all over the lamb chops, and marinate at room temperature for at least 30 minutes, or uncovered in the fridge until your ready to grill.

For the tahini sauce:

In a food processor, blend the lemon juice, garlic, and salt. Then add the tahini and ground cumin, and blend until a thick paste forms. With the processor running, gradually add the water, until the mixture is smooth. Set aside.

Preheat grill to high heat.

Drizzle the chops with olive oil and massage into spice rub. Grill lamb chops 4-5 minutes per side for medium.

Serve with tahini sauce.

For the Farro Salad:

Combine lemon juice, olive oil,, honey, Dijon, thyme, and salt and pepper in a small bowl. Whisk to combine.

Combine the farro and arugula in a serving bowl. Sprinkle walnuts and cranberries over salad. Add dressing and toss well. Serve with lamb chops and tahini sauce.