"Food is our common ground, a universal experience." - James Beard

Sunday, April 8, 2012

Easter Lunch - Lamb Chops with Cucumber Mint Orzo Salad

For Easter lunch today, we invited some of our favorite friends to join us after church.  We wanted to find something that we could make ahead (orzo salad) and something that wouldn't take long to prepare once everyone got here (grilled lamb).  Both dishes are very fresh tasting and are perfect for spring and summer weather.  We also served creamed spinach to add a little more green to the plate.  I hope you all had a wonderful Easter Sunday - He has risen!

pictures and recipes from www.fromaway.com

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.

1 comment:

  1. Looks lovely! Tasty and quick to do, perfect recipe


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