½ lb. Orzo Pasta

2 T. EVOO, plus more for drizzling

2 small Zucchini, cut into thin disks

1 small Onion, sliced

3 cloves Garlic, chopped

Pepper

4 T. Butter, softened

3 T. Olive Tapenade

12 ½” thick Lamb Loin Chops

Zest and Juice of 1 Lemon

¼ C. fresh Flat Leaf Parsley, chopped

½ C. grated Parmigiano-Reggiano

 

Bring large pot of water to a boil for orzo. Add generous amount of salt and cook until al dente. Preheat broiler to high. Preheat a large skillet over medium-high heat with the 2 T. EVOO. Add zucchini, onion, garlic, salt and pepper. Cooking, stirring occasionally for about 10 minutes, or until zucchini are cooked and lightly caramelized. Combine butter with olive tapenade and reserve in refrigerator. Arrange lamb chops on a slotted broiler pan. Drizzle EVOO over chops and season with salt and pepper.  Broil chops for 3 minutes on each side for medium rare, 5 minutes for well done. Squeeze lemon juice over them. Add drained orzo to the zucchini and onions, stir in lemon zest, parsley and grated cheese; toss to distribute.  Remove chops from oven and butter from fridge. Top each chop with a little olive butter and serve with pasta.

 

 

Yield:

Calories:

Fat:

Fiber: