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Herb-Crusted Lamb Chops with Orzo

  • Servings:

    Serves 6 as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    20 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
Herb-Crusted Lamb Chops with Orzo


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 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 (18%)
Total Carbohydrates 29 g (10%)
Dietary Fiber 4 g (16%)
Protein 23 g (38%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a