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Grilled Lamb Chops with Cucumber-Mint Orzo Salad
Adapted from a recipe in Real Simple; Serves 4
6 cloves garlic, minced
Zest and juice from one lemon, divided
4 tablespoons extra-virgin olive oil, divided
Kosher salt and black pepper, to taste
8 small lamb rib chops, about two pounds total
1 cup orzo
1/2 cucumber, peeled and chopped
3 scallions, thinly sliced
1/2 pitted black olives, halved
1/4 cup chopped fresh mint
1.On a shallow plate, combine garlic, lemon zest, 2 tablespoons of the oil, and 1/2 a teaspoon each of salt and pepper. Add the lamb chops, and turn to coat evenly. Refrigerate, covered, for an hour.
2.While lamb chops marinate, cook the orzo according to package directions. Drain, cool under running water, and shake well to remove excess moisture. In a medium bowl, toss orzo with the cucumber, scallions, olives, mint, lemon juice, the remaining olive oil, 1/2 a teaspoon of salt, and 1/2 a teaspoon of pepper.
3.To serve, remove the lamb chops from the marinade and cook, covered, on a hot grill, two minutes per side. Serve with the orzo salad.