Spanish Spice-Rubbed Lamb Tenderloin With Farro Salad

• 4 cups water
• 1 cup farro (available at igourmet.com)
• 1 1/4 teaspoons kosher salt, divided
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons aged sherry vinegar
• 1/4 cup coarsely chopped fresh mint
• 1 1/4 teaspoons freshly ground black pepper, divided
• 2 ounces goat cheese, crumbled
• 2 tablespoons pine nuts, toasted
• 1 1/2 tablespoons Spanish paprika
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground mustard
• 1 teaspoon fennel seeds, crushed
• 8 baby lamb chops (about 3 ounces each), frenched and trimmed
• 1 tablespoon canola oil

1. Heat a medium saucepan over high heat. Add water, farro, and 1/2 teaspoon salt to pan; bring to a boil. Reduce heat to medium-low; cover and continue cooking until farro is tender (about 30 minutes). Drain well, then transfer the farro to a large bowl.
2. Add olive oil, vinegar, mint, and 1/4 teaspoon pepper to farro; toss well. Top with the goat cheese and pine nuts; set aside.
3. Combine paprika, cumin, mustard, fennel, and remaining salt and pepper in a small bowl; whisk well.
4. Press each side of lamb chops into spice rub. Heat canola oil in a large nonstick saute pan over high heat until oil begins to shimmer. Place lamb in pan; cook until golden and a crust has formed (2-3 minutes). Turn lamb over and continue cooking about 3-4 minutes. Remove lamb from pan; let rest 5 minutes.

water, kosher salt, extravirgin olive oil, aged sherry vinegar, fresh mint, freshly ground black pepper, goat cheese, pine nuts, spanish paprika, ground cumin, ground mustard, fennel seeds, lamb chops, canola oil

Taken from www.myrecipes.com/recipe/spanish-spice-rubbed-lamb (may not work)