Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Other
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
Ingredients
4 Bone-in lamb shoulder chops cut 3/4 inch thick
1 pint Grape tomatoes
1/3 cup Chopped pitted kalamata olives
1/2 Red onion
1 1/2 cups Cooked orzo pasta
4 ounces Mediterranean feta crumbles
1/4 cup Pine nuts
1 bag Fresh baby spinach leaves
LAMB RUB
4 cloves Garlic, minced
2 tsp Olive oil
1/2 tsp Kosher salt
1/2 tsp Ground black pepper
Preparation
1. Place 2 quarts water in a 3-quart pot and bring to boil over high heat.
2. Combine ingredients for rub, and press both sides of lamb in rub. (is also good with added marinate- I like an apple rosemary marinate as well.
3. Cut tomatoes in half and chop olives, then cut onion.
4. Cook pasta 2 minutes, drain well, the toss with tomatoes, olives, and feta. Set aside.
5. Place a large, non-stick skillet over medium heat. Cook lamb 5-7 minutes per side (very good barbequed, as well.)
6. Cook pine nuts and onions in drippings for 2-3 minutes- until onions are crisp-tender and pine nuts golden brown. Add spinach. Cook another 30-60 seconds- until wilt. Remove from heat and add to orzo, then toss to combine.
Cook's Notes
Nutrition Information
Calories: 479
;
Total Fat: 30 g
;
Saturated Fat: 10 g
;
Polyunsaturated Fat: 5 g
;
Carbohydrates: 29 g
;
Protein: 25 g
;
Vitamin A: 7400 IU
;
Vitamin C: 31 mg
;
Calcium: 251 mg
;
Sodium: 1008 mg
;
Iron: 5 mg
;
Fiber: 3.5 g