Lamb Chops With Orzo and Cucumber Salad

Lamb Chops With Orzo and Cucumber Salad
Christopher Baker
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preparation
15
minutes
cooking
60
minutes
Serves 4

Ingredients

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

Directions

  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.

 

Dawn Perry
May 2011

Nutritional Information

  • Per Serving
  • Calories 602
  • 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
What does this mean? See Nutrition 101.

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