Photo: Beau Gustafson; Styling: Leigh Ann Ross
Yield
4 servings (serving size: 2 lamb chops and 1/2 cup pasta mixture)

Garnish each plate with a lemon wedge and thyme sprig, and pair with a glass of fruity red wine to create a Provençal menu.

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 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.

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Ratings & Reviews

jbreedlove's Review

jbreedlove
September 05, 2011
The lamb rub is excellent - don't bother making the orzo.

amcphilly's Review

BeckiAlgeri
September 12, 2010
Soooo good! The mustard/spice rub was delicious, and the combination of flavors w/the orzo was really fantastic!

BeckiAlgeri's Review

amcphilly
January 03, 2010
I'm absolutely in love with the rub for the lamb, and adding garlic just brings the dish to a higher level. I did not think that the orzo had much flavor.

carolfitz's Review

carolfitz
January 04, 2009
Made to receipe except minced one small garlic clove and added to mustard blend. Coated cubed lamb, skewered and grilled 4 minutes using the George Foreman. Very good.