This was mmmm….SO good & very “Spring-y” (as in the season)!
| ¼ | pound sugar snap peas, halved crosswise |
| 1¾ | cups orzo pasta |
| ¼ | cup EVOO (extra virgin olive oil) |
| 4 | cloves garlic, finely chopped |
| 2 | teaspoons chopped fresh rosemary |
| 2 | teaspoons shopped fresh thyme |
| salt & pepper | |
| 1¼ | lbs. lamb should chops (about 3 pieces) |
| 5 | radishes, thinly sliced |
| 2 | Tablespoons shopped fresh mint |
| 1 | lemon, zested, plus 2 teaspoons juice |
| Optional : you can also stir in a can of drained chickpeas into the orzo salad for a protein boost. |
Preheat a grill pan over medium-high heat.
In a large pot of boiling, salted water, cook the sugar snap peas for 30 seconds. Remove with a strainer; drain. Add the orzo to the pot & cook until al dente; drain.
Meanwhile, in a small bowl, combine 1 Tbsp.. EVOO the garlic, rosemary, thyme, ½ tsp. salt and ¼ tsp. pepper.
Rub the lamb chops with the herb mixture and grill, turning once , for 6 minutes for medium-rare. Transfer to a plate and tent with foil.
In a large bowl, combine the sugar snap peas, orzo, radishes, mint, lemon zest, lemon juice and the remaining 3 Tbsp. EVOO; season with salt & pepper. (also can add chickpeas)*see below
Divide the orzo salad among 4 plates. Slice the lamb off the bone into ¼-inch peices. Arrange the lamb on the orzo.
*Optional : you can also stir in a can of drained chickpeas into the orzo salad for a protein boost.