with lemon sun-dried tomato orzo and fresh spinach salad
Prep & Cook Time:30-40 min.
Cook Within:6 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Easter means spring is in the air, and when you pull these lamb chops off of the grill, spring will be on your dinner plate. Perfectly tender bone-in lamb is the ideal cut to reacquaint yourself with your grill after a long winter nap. Served alongside a sun-dried tomato-infused orzo pasta and a light mustard cream sauce, this meal is a great way to welcome the season.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Grill Pan or Outdoor Grill
Small Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Peel and halve shallot. Slice half the shallot thinly and mince other half. Coarsely chop sun-dried tomatoes. Zest lemon, halve, and juice. Pat lamb chops dry, and season both sides with a pinch of salt and pepper.
Toast the Orzo
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add minced shallots to hot pan and cook until fragrant, 2-3 minutes. Add orzo and cook, stirring constantly, until toasted, 2-3 minutes.
Cook the Orzo
Add white cooking wine and cook until completely absorbed, 1 minute. Add ½ cup water and cook, stirring constantly, until creamy, 3-4 minutes. Repeat, adding ½ cup water three more times, until orzo has a creamy, risotto-like consistency, 12-15 minutes. Stir in sun-dried tomatoes, Parmesan (reserving a pinch for garnish), and 2 tsp. lemon juice. Remove from burner, swirl in half the butter (reserve remaining for sauce), and season with a pinch of salt and pepper. Keep warm.
Cook the Chops
Prepare grill or a grill pan with cooking spray and heat over medium heat. Place lamb chops on hot grill and cook until lamb is browned and reaches a minimum internal temperature of 145 degrees, 8-12 minutes per side. Remove lamb chops from grill and rest 5 minutes.
Make the Sauce and Salad
Add evaporated milk to a small non-stick pan over medium-high heat. Bring to a simmer and cook, stirring constantly, until slightly thickened, 1-2 minutes. Stir in grainy mustard and cook 1 minute. Remove from burner and swirl in remaining butter. Season with a pinch of salt and pepper. In a large mixing bowl, combine 1 ½ Tbsp. lemon juice, 2 Tbsp. olive oil, and salt and pepper to taste. Add spinach and sliced shallots (to taste). Toss to combine.
Plate the Dish
Place lemon orzo on a plate and garnish orzo with remaining Parmesan and lemon zest. Place grilled chops on orzo. Serve mustard cream sauce on side for dipping. Serve spinach salad on the side.
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