Shanna's
4
bone-in Lamb Shoulder Chops, cut 3/4-inch thick
1 pint grape tomatoes
1/3 cup chopped, pitted kalamata olives
1/2 red onion, cut into thin strips
1 1/2 cups uncooked orzo pasta
4 ounces feta cheese crumbles, Mediterranean (with basil and tomato)
1/4 cup pine nuts
1 5 ounce bag fresh baby spinach leaves
4 cloves garlic, minced
2 teaspoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
1. Place 2 quarts water in a 3-quart pot and bring to a boil over high heat.
2. Meanwhile, combine rub ingredients in a small bowl. Press mixture into both
sides of lamb and set aside. Cut tomatoes in half. Chop olives coarsely. Cut
onion into thin strips; cut strips in half.
3. Cook pasta 2 minutes in boiling water; drain well, then toss with tomatoes,
olives and cheese in a large bowl. Set aside.
4. Heat a large, non-stick skillet over Medium heat. Cook lamb 5 to 7 minutes
per side. Remove to a plate and set aside. Leave drippings in skillet and return
to heat; add onion and pine nuts to skillet. Sauté 2 to 3 minutes until onion
is crisp-tender and nuts are golden. Add spinach; stir 30 to 60 seconds to wilt.
Remove from heat and add to pasta mixture; toss to combine. Serve immediately
with lamb chops
Visionary is a self-fulfilling prophet. Don't predict the future.
Create it.
- Leland Kaiser