Recipe provided by | The Brooklyn Kitchen
Servings: 4-6
INGREDIENTS
2 tablespoon rosemary, finely chopped
2 tablespoon oregano, finely chopped
3 garlic cloves, peeled and smashed (but left mostly whole)
1 tablespoon kosher salt
1/4 cup red wine vinegar
1/4 cup olive oil
4-6 American Lamb chops
GREEK ORZO SALAD
8 oz orzo pasta
Kosher salt
1 red onion, thinly sliced into half moons (an
2 pints cherry tomatoes, halved
1 English cucumber, sliced thinly into half moons
6 ounce Kalamata olives, pitted
1 tablespoon oregano, finely chopped
1/2 bunch parsley, finely chopped
2 oounce red wine vinegar
4 ounce olive oil
6 ounce feta cheese, crumbled or cut into
1/2-inch cubes
DIRECTIONS
1. Combine the herbs, garlic, salt, vinegar, and olive oil in a large bowl, whisking to incorporate. Place the lamb chops in a shallow dish or Ziplock bag, and add the marinade. Allow the chops to marinate for a minimum of 30 minutes at room temperature, or up to 4 hours in the fridge.
2. To cook, heat a grill or grill pan over very high heat. Remove excess marinade from the lamb chops, gently patting them dry with paper towels. Place lamb chops on to the grill, giving each
chop a bit of space. Allow the chops to grill undisturbed so that a deep sear can form, about 2-3 minutes. Turn each chop, and continue to cook until a meat thermometer registers 145 degrees F
(for medium rare), about 2 minutes more.
GREEK ORZO SALAD
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the directions on the box. Drain and rinse the cooked orzo with cold water.
2. Cut the onions in half through the root, then slice thinly into half-moons. Cut the half-moons in half.
3. In a large bowl, mix together the tomatoes, cucumber, olives, red onion, oregano, parsley, red wine vinegar, and olive oil. Stir in the cooked orzo and gently fold in the feta.
4. Add a pinch of salt, taste, and continue to add salt as desired. Serve alongside herb-marinated lamb chops.