Garnish each plate with a lemon wedge and thyme sprig, and pair with a glass of fruity red wine to create a Provençal menu.
1 cup uncooked orzo
2/3 cup torn spinach
1/2 cup chopped red bell pepper
1/3 cup sliced green onions
2 teaspoons grated lemon rind
2 teaspoons chopped fresh parsley
2 teaspoons olive oil
1/2 teaspoon salt, divided
1 tablespoon dried herbes de Provence
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
8 (3-ounce) lamb loin chops
How to Make It
Prepare pasta according to package directions, omitting salt and fat. Drain. Combine pasta, spinach, and the next 5 ingredients (through oil) in a medium bowl. Stir in 1/4 teaspoon salt.
Combine remaining 1/4 teaspoon salt, herbes de Provence, mustard, and pepper in a small bowl. Rub lamb evenly with herb mixture. Place on a broiler pan coated with cooking spray; broil 6 minutes, turning once halfway through cooking or until desired degree of doneness. Serve with pasta mixture.
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