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Lemon-Oregano Lamb Chops

Lemon-Oregano Lamb Chops
Photo: Becky Luigart-Stayner; Styling: Melanie Clark
Prep time 40 mins
Yield

4 servings (serving size: 2 chops)

Thirty minutes and five ingredients are all you need to get this fresh-flavored lamb dish on the dinner table. Nestle an oregano sprig under each serving for a lively garnish. A side of orzo pilaf rounds out the menu.

Ingredients

  • 2 tablespoons fresh lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1 garlic clove, minced
  • 8 (4-ounce) lamb loin chops, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray

Nutrition Information

  • calories 220
  • fat 10.4 g
  • satfat 3.5 g
  • monofat 4.9 g
  • polyfat 0.7 g
  • protein 28.7 g
  • carbohydrate 1.1 g
  • fiber 0.2 g
  • cholesterol 90 mg
  • iron 2.1 mg
  • sodium 375 mg
  • calcium 23 mg

How to Make It

  1. Combine lemon juice, olive oil, oregano, and garlic in a large zip-top plastic bag. Add lamb to bag, turning to coat. Seal and marinate at room temperature 15 minutes, turning occasionally.

  2. Heat a grill pan over medium-high heat. Remove lamb from marinade; discard marinade. Sprinkle lamb evenly with salt and pepper. Coat pan with cooking spray. Add lamb to pan, and cook for 3 minutes on each side or until desired degree of doneness.

  3. Orzo pilaf: Combine 2 cups cooked orzo, 1/4 cup crumbled feta cheese, 1/4 cup finely chopped red onion, 1/4 cup finely chopped carrot, 3 tablespoons chopped fresh flat-leaf parsley, 1 tablespoon red wine vinegar, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; toss well to coat.