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This entry was posted on January 20, 2012 by Brian Larkowski.
8 (4-oz) lamb rib chops (or 4 (8-oz) loin chops)
1/3 cup olive oil
2 whole lemons, thinly sliced, ends removed
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh marjoram leaves
½ tsp salt
¼ tsp pepper
1 (16-oz) package orzo (rice-shaped pasta)
1 large tomato, chopped
1 cucumber, seeded and chopped
Preparation: Serves 4
Combine all ingredients except orzo, tomato and cucumber in a large, zip-top plastic bag. Seal and chill 2 to 3 hours, turning bag occasionally.
Preheat grill to medium-high.
Remove lamb from marinade and discard marinade. Grill lamb chops 2 to 5 minutes per side, depending on desired doneness. (For loin chops, grill 5 to 8 minutes per side.)
Meanwhile, prepare the orzo according to the package instructions. Add the tomato and cucumber, stir, and season with salt. Serve chops over orzo mixture.
This entry was posted in Recipes on January 20, 2012 by Brian Larkowski.
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