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Friday, March 25 2016


1/2 cup dried orzo
8 lamb rib chops, cut 1 inch thick
Salt and black pepper
2 teaspoons olive oil
3 cloves garlic, minced
1 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 tablespoon balsamic vinegar
2 teaspoons snipped fresh rosemary
1/3 cup halved, pitted Kalamata olives
Cook orzo according to package directions; drain and keep warm. Meanwhile, trim fat from chops. Sprinkle chops with salt and pepper. In a large skillet heat olive oil over medium heat. Add chops; cook in hot oil for 9 to 11 minutes for medium (160 degrees F), turning once halfway through cooking. Remove chops from skillet.
Stir garlic into drippings in skillet. Cook and stir for 1 minute. Stir in undrained tomatoes, vinegar, and snipped rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in orzo and olives. Return chops to skillet; heat through.
Nutrition Facts (Mediterranean Lamb Skillet)
Per serving: 303 kcal cal., 11 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 60 mg chol., 622 mg sodium, 27 g carb., 2 g fiber, 5 g sugar, 22 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:38 am   |  Permalink   |  0 Comments  |  Email

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