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
Sat fat 7g
How to Make It
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.
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.
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.
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