Grilled Lamb chops w/ orzo 'n mushrooms
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Ingredients
- Fresh Lamb Chops (about 3 per person)
- Package of Orzo (an italian pasta shaped as rice)
- Fresh mushrooms
- Butter and Olive oil
- Lemons
- Crushed garlic (plenty)
- Salt 'n peppa
- Sprig of parsely and a wedge of lemon for garnish
Gorgeous summertime grilling food! Sunshine and red wine go well with this recipe. Here's one of my favorite marinades for lamb chops, along with a tasty side dish. **Warning: This meal is best when planned ahead for, as the lamb should marinate for a worthy amount of time to reach its full potential.
Mariniate the lamb chops in a decent amounts olive oil and lemon juice (equal parts), enough to more than coat all the meat. Add several crushed garlic cloves (i have a heavy hand) and a sprinkle of salt 'n peppa. Let this concoction soak for a while (overnight is best, but at least 3-4 hours), covered up in the fridge. Stir every few hours (or whenever you remember).
About a half hour before you'd like to eat, get the Grill going, and
Cook the orzo in water and a dash of salt according to pkg directions. I find that using a little less water (just enough to cover) and allowing this pasta to overcook quite a bit makes it a more friendly dish. Slow simmer and stir often, keeping enough water in the pot to boil. Turn off when quite soft, and drain off most excess water. Add a decent splash of olive oil and mix in to prevent stickiness and add flavor.
Slice up some mushrooms (fairly thin) and sautee in olive oil (or Butter, much better) over a hot flame until they're golden and slightly crisped. Add as much crushed garlic as you have a taste for and keep them stirring till lightly browned. Season with a little salt, and turn off.
Mix the drained orzo with the golden browned mushrooms and garlic, along with a squirt of lemon juice. Transfer to serving dish, cover, and set aside.
GRILL those luscious chops (covered) on a HOT grill until just right (for me, medium rare is perfect). Brush the lamb with the olive oil/lemon juice marinade as needed to keep it moist. About 2 minutes per side should do, turning them just once to prevent overcooking.
Serve the lamb chops with the orzo 'n mushrooms on the side, garnishing with a wedge of lemon and a sprig of parsely. ENJOY!! =)
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