Herbes de Provence Lamb Chops with Orzo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Garnish each plate with a lemon wedge and thyme sprig, and pair with a glass of fruity red wine to create a Provençal menu. Ingredients:
1 cup uncooked orzo |
2/3 cup torn spinach |
1/2 cup chopped red bell pepper |
1/3 cup sliced green onions |
2 teaspoons grated lemon rind |
2 teaspoons chopped fresh parsley |
2 teaspoons olive oil |
1/2 teaspoon salt, divided |
1 tablespoon dried herbes de provence |
1 tablespoon dijon mustard |
1/4 teaspoon freshly ground black pepper |
8 (3-ounce) lamb loin chops |
cooking spray |
Directions:
1. Preheat broiler.
2. Prepare pasta according to package directions, omitting salt and fat. Drain. Combine pasta, spinach, and the next 5 ingredients (through oil) in a medium bowl. Stir in 1/4 teaspoon salt.
3. Combine remaining 1/4 teaspoon salt, herbes de Provence, mustard, and pepper in a small bowl. Rub lamb evenly with herb mixture. Place on a broiler pan coated with cooking spray; broil 6 minutes, turning once halfway through cooking or until desired degree of doneness. Serve with pasta mixture.
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