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Herbes de Provence Lamb Chops with Orzo

Photo: Beau Gustafson; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 2 lamb chops and 1/2 cup pasta mixture)
Garnish each plate with a lemon wedge and thyme sprig, and pair with a glass of fruity red wine to create a Provençal menu.

Ingredients

  • 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
  • Cooking spray

Nutrition Information

  • calories 471
  • caloriesfromfat 30 %
  • fat 15.6 g
  • satfat 4.8 g
  • monofat 7.1 g
  • polyfat 1.1 g
  • protein 44.1 g
  • carbohydrate 35.3 g
  • fiber 2.9 g
  • cholesterol 121 mg
  • iron 4.4 mg
  • sodium 499 mg
  • calcium 48 mg

How to Make It

  1. Preheat broiler.

  2. 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.

  3. 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.