Grilled Lamb Chops with Orzo

Ingredients

• 1 ½ oz Sun-Dried Tomatoes
• 1 Lemon
• 1 Shallot
• 22 oz Frenched Lamb Chops
• ¾ Cup Orzo Pasta
• 2 oz White Cooking Wine
• 1 oz Grated Parmesan Cheese
• 2 Tbsp. Butter
• 5 oz Canned Evaporated
• Whole Milk
• 1 Tbsp. Grainy Mustard
• 4 oz Spinach
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Grilled Lamb Chops: With Mustard Cream, Lemon Sun-Dried Tomato Orzo, and Fresh Spinach Salad 1 ½ oz. Sun-Dried Tomatoes 22 oz. Frenched Lamb Chops ¾ Cup Orzo Pasta 2 oz. White Cooking Wine 1 oz. Grated Parmesan 5 oz. Canned Evaporated 1 Tbsp. Grainy Mustard

2. 2

   Cooking Spray: Orzo, a pasta shaped like a grain of rice, gets its name from the Italian word for

3. 3

   Prepare the Ingredients: or grill pan, turn broiler on high, place rack in top position, duce and pat dry. Coarsely chop sun-dried tomatoes. Zest lemon, halve, and juice. Peel and halve shallot. Slice half the shallot thinly and mince other half. Rinse lamb chops, pat dry, and season with a pinch of salt and pepper.

4. 4

   Toast the Orzo: Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add minced shallots and cook 2 minutes, or until fragrant. Add orzo and toast for 2 minutes while stirring

5. 5

   Cook the Orzo: Add white cooking wine and cook 1 minute. Add ½ cup water, and cook, stirring constantly, until liquid turns creamy, about 3-4 minutes. Repeat process of adding ½ cup water and cooking until creamy 3 more times. You’ll use about 2 cups water total and orzo should have a risotto-like consistency, about 12-15 minutes. Stir in grated Parmesan (reserving a pinch for garnish), sun-dried tomatoes, and 1 ½ Tbsp. lemon juice to orzo. Remove from heat, swirl in half the butter, and season with a pinch of salt and pepper. Keep warm for plating.

6. 6

   Cook the Chops: Place lamb chops on grill or grill pan and cook 2 minutes per side, or until lamb reaches a minimum internal tempera- ture of 145 degrees. (If using a broiler, place lamb chops on from broiler, flip, and broil 3 more minutes, or until lamb reaches a minimum internal temperature of 145 degrees).

7. 7

   Make the Sauce and Salad: Add evaporated milk to a small pan over medium-high heat. Bring to a simmer and cook 2 minutes until slightly thick- ened. Stir in grainy mustard and cook 1 minute. Remove from heat and swirl in remaining butter. Season with a pinch Tbsp. lemon juice, 2 Tbsp. olive oil, and salt and pepper to taste. Add spinach and sliced shallots. Toss to combine.

8. 8

   Plate the Dish: Divide lemon orzo between 2 plates. Make a pool of mus- tard cream sauce and place grilled chops in sauce. Garnish orzo with reserved Parmesan and lemon zest. Serve spin- ach salad on the side.