Thirty minutes and five ingredients are all you need to get this fresh-flavored lamb dish on the dinner table. Nestle an oregano sprig under each serving for a lively garnish. A side of Orzo rounds out the menu.
2 tablespoons fresh lemon juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon dried oregano
1 garlic clove, minced
8 (4-ounce) lamb loin chops, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black
How to Make It
Step 1 Combine lemon juice, olive oil, oregano, and
garlic in a large zip-top plastic bag. Add lamb to bag,
turning to coat. Seal and marinate at room temperature
15 minutes, turning occasionally.
Step 2 Heat a grill pan over medium-high heat.
Remove lamb from marinade; discard marinade. Sprinkle
lamb evenly with salt and pepper. Coat pan with cooking
spray. Add lamb to pan, and cook for 3 minutes on each
side or until desired degree of doneness.
Step 3 Orzo pilaf: Combine 2 cups cooked orzo, 1/4
cup crumbled feta cheese, 1/4 cup nely chopped red
onion, 1/4 cup nely chopped carrot, 3 tablespoons
chopped fresh at-leaf parsley, 1 tablespoon red wine
vinegar, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon
salt, and 1/8 teaspoon black pepper; toss well to coat.
Recipe by Cooking Light