15 to 20 minutes
4 bone-in Lamb Shoulder Chops, cut 3/4-inch thick
1 pint grape tomatoes
1/3 cup chopped, pitted kalamata olives
1/2 red onion, cut into thin strips
1 1/2 cups uncooked orzo pasta
4 ounces feta cheese crumbles, Mediterranean (with basil and tomato)
1/4 cup pine nuts
1 5 ounce bag fresh baby spinach leaves
4 cloves garlic, minced
2 teaspoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
Place 2 quarts water in a 3-quart pot and bring to a boil over high heat.
Meanwhile, combine rub ingredients in a small bowl. Press mixture into both sides of lamb and set aside. Cut tomatoes in half. Chop olives coarsely. Cut onion into thin strips; cut strips in half.
Cook pasta 2 minutes in boiling water; drain well, then toss with tomatoes, olives and cheese in a large bowl. Set aside.
Heat a large, non-stick skillet over Medium heat. Cook lamb 5 to 7 minutes per side. Remove to a plate and set aside. Leave drippings in skillet and return to heat; add onion and pine nuts to skillet. Sautèacute; 2 to 3 minutes until onion is crisp-tender and nuts are golden. Add spinach; stir 30 to 60 seconds to wilt. Remove from heat and add to pasta mixture; toss to combine. Serve immediately with lamb chops
No Nutritional Information Available
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