Lamb Chops with Asparagus and Farro
Ingredients
- 2 tablespoons herbs de provence
- ¼ cup plus 3 tablespoons extra-virgin olive oil, divided
- Salt and freshly ground pepper
- 16 lamb rib chops (from two 1½ -pound racks of lamb), frenched
- 2 cups farro, soaked in cold water overnight
- 4 cups chicken stock or low-sodium broth
- 1 bay leaf
- 4 sprigs thyme
- 32 asparagus spears, trimmed
- Half a lemon
- Coarse salt, for serving
Organization Tags
Tags easily organize your Recipe Library
Comments
Comments