Spring Herbed Lamb with Lemon Orzo

Spring Herbed Lamb with Lemon Orzo
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/4 pound sugar snap peas, halved crosswise
  • 1 3/4 cups orzo pasta
  • 1/4 cup EVOO
  • 4 cloves garlic, finely chopped
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • Salt and pepper
  • 1 1/4 pounds lamb shoulder chops (about 3 pieces)
  • 5 radishes, thinly sliced
  • 2 tablespoons chopped fresh mint
  • 1 lemon, zested, plus 2 teaspoons juice


Preheat a grill pan over medium-high heat. In a large pot of boiling, salted water, cook the sugar snap peas for 30 seconds. Remove with a strainer; drain. Add the orzo to the pot and cook until al dente; drain.

Meanwhile, in a small bowl, combine 1 tablespoon EVOO, the garlic, rosemary, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub the lamb chops with the herb mixture and grill, turning once, for 6 minutes for medium-rare. Transfer to a plate and tent with foil.

In a large bowl, combine the sugar snap peas, orzo, radishes, mint, lemon zest, lemon juice and the remaining 3 tablespoons EVOO; season with salt and pepper. Divide the orzo salad among 4 plates. Slice the lamb off the bone into 1/4-inch pieces. Arrange the lamb on the orzo.