Login to Save Like

Ingredients

• 1 cup farro (see note below) ;
• 4 lamb tenderloins, about 1 lb. total, each 4 to 6 inches long, silverskin removed ; ;
• 5 Tbs. olive oil ;
• Kosher salt, to taste, plus 1/2 tsp. ;
• Freshly ground pepper, to taste, plus 1/4 tsp. ; ;
• 1 Tbs. minced fresh rosemary ;
• 2 tsp. balsamic vinegar ;
• 2 Tbs. fresh lemon juice ;
• 1 fennel bulb, trimmed, quartered and cored, then thinly shaved crosswise ;
• 1/4 cup fresh mint leaves ;
• 1/2 cup pomegranate seeds ;

Description

Tender Lamb Mixes With Earthy Farro, Sweet Pomegranate Seeds, Aromatic Mint And Crunchy Fennel In This Main-course Salad, Which Is A Wonderful Dish To Serve At The First Sign Of Spring. Lamb Tenderloin Is An Extremely Tender Cut—almost Like Butter&

Williams-Sonoma