Recipe Developed by LeeAnne Wright
Photography by James Tse
Food Styling by Ian Muggridge
Prop Styling by Jane Hardin
First published in Wish April 2007
Grilling Tips: One-inch-thick lamb chops will be medium-rare if you remove them from a 140 F grill after 5 minutes per side and let rest. Thicker chops require a longer grilling time.
food
Join the 20-Minute Supper Club»Spring Lamb Chops with Gremolata & Goat Cheese Orzo
Keep a stash of lamb chops in the freezer to whip up this fuss-free dinner in no time flat. A side salad of pre-washed greens with your favourite bottled vinaigrette will round out the meal.
Ingredients (Serves 4)
| 1 | lemon, zested and juiced (reserve one squeeze for orzo) |
| 2 tbsp | olive oil |
| 3 tbsp | finely chopped fresh parsley |
| 2 tsp | minced garlic |
| 1 lb | lamb loin chops |
| 1½ cups | orzo pasta |
| 3 cups | chicken stock |
| goat cheese |
Instructions
- Combine lemon juice with olive oil, 1 tablespoon parsley and half of garlic.
- Place lamb chops in a resealable bag and pour in marinade. Seal, massage marinade into meat and refrigerate while you prepare gremolata* and orzo.
- Combine lemon zest with remainder of parsley and garlic for gremolata. Set aside.
- Bring chicken stock to a boil and add orzo. Simmer for about 10 minutes or until tender.
- Set grill or broiler to high heat. Season marinated chops with salt and pepper.
- Cook chops for 5 minutes per side or until medium-rare.
- Cover with foil and let rest for 5 minutes.
- Drain orzo and add crumbled goat cheese and a squeeze of lemon.
- Sprinkle gremolata on chops and serve over orzo.
Nutritional information
Nutrients per serving (with 1/2 cup goat cheese orzo): 746 calories, 36 g fat, 67 g protein, 37 g carbs, 2 g fibre. Excellent source of vitamins B6, B12 and E, folate and iron.
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