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.