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

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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


  • 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. 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.
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