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Herb-Crusted Lamb Chops with Orzo

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Servings: Serves 6

Cook Time: 20 minutes

Prep Time: 30 minutes


1 1/2 cups orzo
3 tablespoon Fresh rosemary leaves
2 tablespoon fresh oregano leaves
1 tablespoon grated lime zest
3 tablespoon Olive oil, divided
6 each (1/2- to 3/4-inch-thick) blade Lamb chops
1/2 teaspoon sea salt, or to taste
3/4 teaspoon Black pepper, freshly ground, divided
1/3 cup finely chopped fresh mint
2 cups cooked peas
4 teaspoon fresh lime juice
6 tablespoons Feta cheese, crumbled


1. In a large pot, bring 1 gallon water to a boil over high heat. When water boils, stir in 1 tablespoon salt, then add orzo. Cook until al dente, about 7 to 9 minutes.
2. While water heats, combine rosemary, oregano, lime zest, and 1 tablespoon of the olive oil in a food processor or blender and process to form a loose paste. Pat lamb chops dry with a paper towel; season on all sides with salt and 1/2 teaspoon of the pepper. Rub paste onto both sides of the chops. Set aside until orzo is done cooking.
3. Drain cooked orzo and transfer to a medium bowl. Stir in 1 tablespoon of the oil, mint, peas, and remaining 1/4 teaspoon pepper. Set aside.
4. In a large nonstick skillet over medium high heat, heat remaining 1 tablespoon oil and brown the chops, about 3 to 4 minutes per side for medium rare, depending on the thickness of the chops. Remove from heat, tent with foil, and let rest 5 minutes before serving.
5. Toss orzo with lime juice and feta. To serve, divide orzo among 6 plates and top each serving with a chop.
Source: Hannaford fresh Magazine, September - October 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 420 kcal (21%)
Calories from Fat 207 kcal (0%)
Total Fat 23 g (35%)
Saturated Fat 8 g (40%)
Cholesterol 70 mg (23%)
Sodium 420 mg (17%)
Total Carbohydrates 29 g (9%)
Dietary Fiber 4 g (16%)
Protein 23 g (38%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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