A rack of lamb coated with an Asian style barbecue sauce.
Lamb loins are flavored with garlic, sun dried tomatoes and bacon.
An aromatic dish that features cumin, coriander, saffron, black cardmom pods, bay leaves and boneless lamb.
Recipe only takes 30 minutes if using precooked farro. Salad is topped with vinaigrette of lemon, olive oil, shallots, Dijon and thyme.