Rating: 4.5 stars
17 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 12

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.

Recipe by Cooking Light August 2009

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Read the full recipe after the video.

Recipe Summary

prep:
40 mins
total:
40 mins
Yield:
4 servings (serving size: 2 chops)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

220 calories; fat 10.4g; saturated fat 3.5g; mono fat 4.9g; poly fat 0.7g; protein 28.7g; carbohydrates 1.1g; fiber 0.2g; cholesterol 90mg; iron 2.1mg; sodium 375mg; calcium 23mg.
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