Tender cuts of lamb are grilled to perfection then nestled on a bed of orzo and peas with feta cheese.  Mint chimichurri adds a delightfully bright freshness with an interesting combination of flavors and transforms this dish in to an amazing dining experience.  Easy to prepare, these elegant little lamb chops would most certainly be the perfect thing to serve your family this Easter.






Grilled Lamb Chops with Mint Chimichurri

Cooks note:  I love this dish for entertaining.  I prepare both the chimichurri and the orzo in advance, so that all that is left to do is grill the chops when the guests arrive. Lamb could also be broiled if you prefer.


For the Chimichurri:

  • 2   cups fresh mint leaves
  • 1   cup fresh parsley
  • ½  cup olive oil
  • 3   Tablespoons white wine vinegar
  • 3   Tablespoons fresh lemon juice
  • 3-4  cloves garlic, chopped
  • 1   jalapeno, cored and seeded
  • salt, pepper, and sugar to taste

For the Orzo & Peas:

  • 2/3  cups dry orzo pasta
  • 1   cup fresh or frozen green peas
  • ½  cup mint chimichurri (above)
  • ½  cup crumbled feta cheese
  • salt and pepper to taste

For the lamb:

  • Lamb loin chops (4-6 oz. trimmed) 1 per person
  • olive oil
  • salt and pepper


For the Chimichurri – Pulse all ingredients in a food processor, season with salt pepper and sugar to taste.

For the Orzo – Cook orzo in a pot of boiling water according to directions. Add peas the last 3 minutes of cooking time.  Drain and transfer to a mixing bowl. Stir in chimichurri and feta.

For the Lamb –  Rub both sides with olive oil, season with salt and pepper.  Allow chops to sit for 30 minutes.  Grill each side for 4 to 5 minutes or until internal temperature reaches 145° F.


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