Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Lamb Chops with Spring Farro Salad

Hey friends,

Easter is here, which means spring is officially in full swing! The days are brighter, the air feels lighter, and we’re craving food that’s fresh, vibrant, and still satisfying.

We’re leaning all the way in with these Lamb Chops with Spring Farro Salad. It’s a dish that celebrates the season in every bite: perfectly seared lamb paired with herb packed farro salad that’s loaded with snap peas, asparagus, fresh mint, and a zesty lemon vinaigrette that brings everything to life.

Serve it up on a big platter for your Easter table as something abundant to pass around. Or, save it for a weeknight when you want a meal that feels a little elevated without any extra fuss.

It’s nourishing, flavorful, and packed with protein. I actually made this on an episode of Homemade Live! with Kendall Toole, where we talked and cooked all things protein. This one was for the books! High energy, so fun, and full of great tips. You can watch the full episode, Protein with a Punch, on YouTube!

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

For the Lamb Chops:

• 4 American Lamb Loin Chops

• Salt and freshly ground black pepper

• 2 tablespoons avocado oil

For the Farro Salad:

• 1 cup cooked farro

• 1 tablespoon olive oil

• 1 cup snap peas, sliced into 1⁄4-inch pieces

• 1 bunch asparagus, cut into 1⁄2-inch pieces

• 1 small shallot, finely chopped

• 2 large garlic cloves, minced

• 1 sprig thyme

• Zest and juice of 1 large lemon

• 1 tablespoon champagne vinegar

• 1⁄2 teaspoon red pepper flakes

• 1⁄2 cup fresh mint leaves, roughly chopped

• 1⁄3 cup feta, crumbled

• 1⁄4 cup walnuts, toasted and chopped

• Kosher salt and freshly ground black pepper, to taste

Upcoming Schedule

Tuesday 4/7 at 4:00pm PT

Crispy Potato Taco Bowl (~50min)
This taco bowl features a hearty base of roasted white potatoes and fluffy cauliflower rice topped with savory ground beef stretched with mushrooms and red bell pepper. Fresh lime juice and cilantro brighten every bite, while creamy avocado adds richness and balance. It’s a satisfying, veggie-packed twist on classic taco flavors that’s easy enough for weeknights and perfect for build-your-own bowls.

In this class, we’ll be joined by Amy (@type1amy), who will be cooking live alongside Chef Joel and sharing her real-life perspective as we create balanced, approachable meals in partnership with the American Diabetes Association.

Chef instructor: Diana + RDN Toby Smithson

Wednesday 4/8 at 4:00pm PT

Fresh Flavors for Spring Hosting (~50min)
Celebrate effortless entertaining with two vibrant, seasonal dishes that capture the best of spring. We’ll roast apricots until they’re jammy and caramelized, then pair them with creamy mascarpone, warm honey, and fresh thyme for a sweet-savory finish that feels both rustic and refined. On the savory side, golden mushrooms are layered over crisp toast and topped with a bright, peppery arugula pesto for a bite that’s earthy, fresh, and deeply satisfying. Elegant yet simple, these recipes are designed to shine on a spring table — especially alongside a glass of wine.

Want to win a $50 Safeway gift card? Join the Simple & Savory Cooking Club and leave a comment on our latest post in the community page for a chance to enter!

Chef instructors: Bonny

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For more recipes like this and free virtual cooking classes

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