Spring Herbed Lamb with Lemon Orzo

By á-6055

This was mmmm....SO good & very "Spring-y" (as in the season)!

Ingredients

• 1/4 pound sugar snap peas, halved crosswise
• 1 3/4 cups orzo pasta
• 1/4 cup EVOO (extra virgin olive oil)
• 4 cloves garlic, finely chopped
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons shopped fresh thyme
• salt & pepper
• 1 1/4 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.

Details

Cooking time 15mins

Preparation

Step 1

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, 1/2 tsp. salt and 1/4 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 1/4-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.