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Grilled lamb chops with orzo
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2 tbsp olive oil
2 onions, thinly sliced
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp dried oregano, plus extra for sprinkling
680g jar passata
500ml pack Cooks’ Ingredients Lamb Stock
8 lamb loin chops
Juice of 1 lemon
3 tbsp freshly grated Parmigiano Reggiano
Chopped parsley, to serve (optional)
1. Heat the oil in a heavy-based pan, add the onions and fry for 5 minutes until lightly browned. Add the spices and 1 tsp of the oregano and cook for a further 2 minutes. Tip in the passata, stock and a little seasoning and bring to the boil. Cover and cook gently for 10 minutes.
2. Meanwhile sprinLimekle the chops with the lemon juice, a little oregano and seasoning on both sides.
3. Add the orzo to the pan, cover and cook very gently for 10 minutes, stirring halfway through. Grill the chops for 3-4 minutes each side until the fat is crisp and golden, or until your liking.
4. Remove the cooked orzo from the heat and scatter with the grated Parmigiano Reggiano. Serve with the chops and a green salad. Garnish with chopped parsley if you like.
Typical values per serving:
This recipe was first published in September 2018.