reverse sear lamb + dijon mustard sauce

1. Preheat oven to 250 F (120 C). Trim any additional fat off the lamb, leaving only a thin layer of fat on top.
2. Pat the lamb dry and season generously with salt and cumin (make sure to do this right before you’re ready to pop it in the oven). Line a rimmed baking pan with foil and fit a wire rack on top. Place the lamb bone-side down on top.
3. Cook the lamb until it reaches an internal temperature of 125 F (52 C) for medium-rare. Start testing for doneness after 45 minutes, but it generally takes about 1 hour.
4. Heat the vegetable oil in a skillet over high heat and briefly sear the rack on all sides (1-2 minutes on each side).
5. Reduce heat to medium-low and add the butter and smashed garlic to the pan. Spoon melted butter over the lamb for 2-3 minutes.
6. Transfer the lamb to a cutting board to rest. Discard the garlic and drain all but one tablespoon of the butter and oil mixture from the pan.
7. While the lamb is resting, prepare the sauce. Whisk together the beef broth and dijon in a small bowl. Add the mixture to the skillet where you seared the lamb. Bring to a light simmer and cook for five minutes stirring occasionally. Season with salt to taste.
8. Slice the lamb between the bones and serve with the dijon mustard sauce.

herby farro

1. Melt the butter in a saucepan over medium heat. Add the diced shallot and cook for 5 minutes, stirring occasionally.
2. Add the farro and toast 2 minutes.
3. Pour in the chicken broth and add a pinch of salt. Bring to a boil. Reduce heat to a simmer and cook uncovered for 30 minutes or until the farro is tender and the liquid is mostly absorbed. Stir occasionally.
4. Season with salt and stir in herbs, olive oil and lemon juice.