Greek-Style Lamb Chops

Greek-Style Lamb Chops
Servings: 4 Prep 15 mins Cook 10 mins to 11 mins


  • 8 rib lamb chops
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon light olive oil
  • 1/2 pound orzo
  • 1 cup chicken broth
  • 2 cloves garlic, peeled and sliced
  • 1 cup grape tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and chopped
  • 1/4 cup chopped fresh mint
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon zest
  • Fresh mint and lemon slices for garnish, if desired

Make It

1. Bring a large pot of salted water to boiling (to cook the orzo).

2. Season the lamb chops with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.

3. Heat 12-inch nonstick saute pan or skillet briefly over medium-high heat; add olive oil. When oil sizzles, add lamb chops and saute for 3 minutes per side. Remove from pan and keep warm.

4. Meanwhile, add the orzo to the boiling water and cook according to package directions.

5. Add 1/2 cup of the chicken broth to the pan. Cook over medium-high heat, scraping up any browned bits from the bottom. Add the garlic and cook for 1 minute. Add the tomatoes, olives, remaining 1/2 cup broth, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 2 minutes. Add the mint, oregano, lemon juice and lemon zest. Cook for an additional minute.

6. Drain the orzo and spoon onto a large serving platter. Arrange the lamb chops over the orzo. Spoon the tomato and olive mixture over the top. Garnish with additional mint and lemon slices, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 585, Fat, total (g): 24, chol. (mg): 114, sat. fat (g): 7, carb. (g): 47, fiber (g): 2, pro. (g): 42, sodium (mg): 856, Percent Daily Values are based on a 2,000 calorie diet.