Lamb Chops With Orzo and Cucumber Salad

Photo by Christopher Baker
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 602 calories
    • Fat 29 g
    • Sat Fat 7 g
    • Cholesterol 128 mg
    • Sodium 745 mg
    • Protein 47 g
    • Carbohydrate 37 g
    • Sugar 3 g
    • Fiber 3 g
    • Iron 5 mg
    • Calcium 76 mg


  1. Check 4 cloves garlic, chopped
  2. Check 1tablespoon grated lemon zest, plus 2 tablespoons fresh lemon juice
  3. Check 4tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 8 small lamb chops (rib or loin; 3/4 inch thick; about 2 pounds total)
  6. Check 1cup orzo (6 ounces)
  7. Check 1/2 English cucumber, chopped
  8. Check 3 scallions, thinly sliced
  9. Check 1/2cup pitted black olives, halved
  10. Check 1/4cup chopped fresh mint


  1. In a shallow baking dish, combine the garlic, lemon zest, 2 tablespoons of the oil, and ½ teaspoon each salt and pepper. Add the lamb chops and turn to coat. Refrigerate, covered, for 30 minutes.
  2. Meanwhile, cook the orzo according to the package directions. Drain, run under cold water to cool, and shake well to remove the excess water. In a medium bowl, toss the orzo with the cucumber, scallions, olives, mint, lemon juice, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. When you are ready to eat, remove the lamb from the marinade and, working in batches, cook in a large skillet over medium-high heat until medium-rare, 2 to 4 minutes per side. Serve with the orzo salad.