Super delicious grilled lamb chops with orzo full of grilled vegetables and a luscious herby yogurt.
Ingredients
- 8 lamb chops
- 1/4 cup Koroneiki Olive Oil
- 1 tablespoon rosemary, chopped
- 1 tablespoon thyme, chopped
- 3 cloves garlic, minced
- 1 tablespoon dijon mustard
- 1 teaspoon red pepper flakes
- 2 lemons, 1 zested, both juiced
- 2 red bell peppers, removed from the core
- 1 red onion, peeled and quartered
- 1 yellow squash, sliced in half lengthwise
- 2 teaspoons Garlic Herb seasoning
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 pound orzo
- 2 cups Greek yogurt
- 1/2 cup chopped herbs (I like a combination of parsley, mint, chives)
Instructions
- In a small bowl mix 2 tablespoons olive oil with rosemary, thyme, garlic, mustard, 1 teaspoon salt, 1/2 teaspoon pepper, red pepper flakes and lemon zest. Add the lamb chops to a resealable bag and pour the olive oil mixture over to coat. Place in the refrigerator and marinade for 2 hours. Remove from the refrigerator 1 hour before cooking so it can come to room temperature.
- Bring a large pot of salted water to a bowl and cook the orzo to al dente while you make the rest of the items.
- Heat the grill to high. Drizzle the vegetables with a tablespoon of olive oil and toss with the garlic herb seasoning. Place the vegetables on the grill. After 5 minutes, flip the vegetables and add the lamb chops. Flip the lamb chops after 3 minutes and grill for another 3 minutes. Remove the vegetables and lamb from the grill and tent with foil.
- Mix the yogurt, herbs and juice of one lemon together.
- Once the pasta is cooked, drain and set aside. When the vegetables are cool enough to handle, chop them into bite sized pieces and toss with the orzo along with 1 tablespoon of olive oil, the juice of 1 lemon, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
- To serve, add the yogurt to the bottom of serving dish and top with the orzo. Place the lamb on top and enjoy!
Serves 4
Takes 25 minutes (plus marinating time)
