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Lamb Chops With Herbed Orzo And Spinach

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

15 to 20 minutes

Makes:

4 servings

Ingredients

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

Instructions


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
Nutritional Information
No Nutritional Information Available
Source:

Created 07/31/2009
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