Herbes de Provence Lamb Chops with Orzo

Photo: Beau Gustafson; Styling: Leigh Ann Ross
Garnish each plate with a lemon wedge and thyme sprig, and pair with a glass of fruity red wine to create a Provençal menu.

Yield:

4 servings (serving size: 2 lamb chops and 1/2 cup pasta mixture)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Martha Condra,

September 2008