Rack of Lamb Recipe

Prepare the Lamb

Preheat your oven to 400°F (200°C). In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the rack of lamb.

Roast the Lamb

Place the lamb on a baking tray and roast in the preheated oven for about 25-30 minutes for medium-rare, or until desired doneness. Let it rest for 10 minutes before slicing.

Cook the Farro

While the lamb is roasting, rinse the farro under cold water. Combine farro with 3 cups of water in a saucepan and bring to a boil. Reduce heat and simmer for about 25 minutes or until tender. Drain any excess water and set aside.

Grill the Eggplant

Cut the eggplant in half lengthwise. Brush the cut sides with olive oil and sprinkle with salt. Grill the eggplant over medium heat for about 5-7 minutes until tender and lightly charred.

Serve

Slice the lamb and serve it alongside a scoop of farro, a generous dollop of labneh, and grilled eggplant halves. Drizzle lemon juice over the dish for added flavor.