Grilled Oregano-Lemon Lamb Chops With Orzo
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 8 4-ounce lamb rib chops (or 4 8-ounce loin chops)
- 1/3 cup olive oil
- 2 whole lemons, thinly sliced
- 2 tablespoons chopped fresh oregano (or 2 teaspoons dried oregano)
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 pound orzo
- 1 large tomato, chopped
Directions
- Combine all the ingredients except the orzo and the tomato in a shallow dish. Marinate in the refrigerator for 2 to 3 hours.
- In a large stove-top grill pan or in the broiler, grill the rib chops 2 to 3 minutes per side for medium rare, 4 to 5 minutes for medium to medium well. (For loin chops, grill 5 to 6 minutes for medium rare, 7 to 8 minutes for medium to medium well.)
- Meanwhile, prepare the orzo according to the package instructions for 4 servings. Add the tomato, stir, and season to taste with salt. Serve hot with the chops, accompanied by Tsatsiki.
Nutritional Information
- Per Serving
- Calories 683
- Calcium 44mg
- Carbohydrate 86g
- Cholesterol 88mg
- Fat 18g
- Fiber 4g
- Iron 6mg
- Protein 43mg
- Sat Fat 7g
- Sodium 157mg
What does this mean? See
Nutrition 101
.
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Quick Tip
American lamb, because it is corn fed, is milder in flavor than Australian or New Zealand lamb, which is grass fed.
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