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Lamb Chops With Orzo and Cucumber Salad

Lamb Chops With Orzo and Cucumber Salad
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Serves 4| Hands-On Time: | Total Time:


  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.
By June, 2011

Nutritional Information

  • Per Serving
  • Calories 602
  • Fat 29g
  • Sat Fat 7g
  • Cholesterol 128mg
  • Sodium 745mg
  • Protein 47g
  • Carbohydrate 37g
  • Sugar 3g
  • Fiber 3g
  • Iron 5mg
  • Calcium 76mg
What does this mean? See Nutrition 101 .

Quick Tip

Vintage Magnetic Timer
The Orzo and Cucumber Salad can be prepared and the lamb marinated up to 1 day in advance.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.