Hands-On Time
15 Mins
Total Time
1 Hour
Yield
Serves 4
Christopher Baker

How to Make It

Step 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.

Step 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.

Step 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.

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