Lamb Chops with Orzo Ww
Succulent and savory, this recipe for Lamb Chops with Orzo brings together perfectly seared lamb infused with a garlic, rosemary, and lemon marinade, paired with a luscious, cheesy orzo pasta. The lamb chops are quick-marinated for maximum flavor, then pan-seared to golden perfection. Meanwhile, the orzo is simmered in chicken broth, sautéed with fragrant onions, and enriched with Parmesan cheese and fresh baby spinach for a creamy, hearty side dish. This elegant yet approachable meal comes together in just 50 minutes, making it perfect for a weeknight dinner or a special occasion. Garnish with fresh parsley for a vibrant finishing touch. Perfectly balanced and irresistibly flavorful, this dish is sure to become a new favorite! Keywords: lamb chops, orzo pasta, rosemary marinade, one-pan lamb recipe, cheesy spinach orzo.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 3 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 2 cups baby spinach, chopped
- 1 cup parmesan cheese, grated
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, rosemary, lemon juice, salt, and black pepper. Rub this mixture evenly over the lamb chops and let them marinate at room temperature for 15 minutes.
Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Once hot, sear the lamb chops for 3-4 minutes on each side, or until they are golden brown and cooked to your desired doneness. Remove them from the skillet, cover them with foil, and let them rest.
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the orzo pasta and toast it for 1-2 minutes, stirring frequently, until lightly golden.
Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 8-10 minutes, or until the orzo is tender and most of the liquid is absorbed.
Stir in the chopped spinach and parmesan cheese until the spinach wilts and the cheese melts into the orzo. Remove from heat.
To serve, plate the orzo on a large serving dish or individual plates, place the lamb chops on top, and garnish with chopped parsley if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
5233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 378.7 g | 486% | |
| Saturated Fat | 157.7 g | 788% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1139 mg | 380% | |
| Sodium | 5948 mg | 259% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 7.7 g | ||
| Protein | 300.0 g | 600% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1335 mg | 103% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 4357 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
