Protein with a Punch with Kendall Toole | Full Episode

Preheat a cast iron skillet until it's ripping hot.

Add olive oil to the hot skillet.

Season lamb loin chops with salt from a height for even distribution.

Add black pepper to the lamb, pressing it in for texture.

Carefully lay the lamb loin chops in the skillet away from you to avoid splatter.

Cook the lamb until golden brown, then flip to achieve an even crust.

Add snap peas and chopped asparagus to the skillet.

Introduce aromatics: shallot, garlic, and chili flakes to the pan.

Push the lamb to the side and add a couple handfuls of farro to the skillet.

Flip the lamb one more time and let the farro sink to the bottom.

Cook for an additional 30 seconds, then add lemon zest and juice to the pan.

Deglaze the pan with the lemon juice, mixing with the lamb and vegetables.

Prepare bowls for serving, placing farro and vegetables in each bowl.

Top with lamb loin chops, a sprinkle of feta cheese, walnuts for crunch, and a heaping bit of mint.

Equipment Needed

Spice Level:

Dietary

Allergens