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 Cooking Light

More From Cooking Light

Nutritional Information

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

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. 1. Preheat broiler.
  2. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Herbes de Provence Lamb Chops with Orzo Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy