Herbes de Provence Lamb Chops with Orzo

By polledl

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

Preparation

Step 1

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.