The lamb rub is excellent - don't bother making the orzo.
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)
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Amount per serving
- Calories: 471
- Calories from fat: 30%
- Fat: 15.6g
- Saturated fat: 4.8g
- Monounsaturated fat: 7.1g
- Polyunsaturated fat: 1.1g
- Protein: 44.1g
- Carbohydrate: 35.3g
- Fiber: 2.9g
- Cholesterol: 121mg
- Iron: 4.4mg
- Sodium: 499mg
- Calcium: 48mg
- 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
- 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.
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