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.

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.

Add white cooking wine and cook until completely absorbed, 1 minute. Add 1/2 cup water and cook, stirring constantly, until creamy, 3-4 minutes. Repeat, adding 1/2 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.

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.

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 1/2 Tbsp. lemon juice, 2 Tbsp. olive oil, and salt and pepper to taste. Add spinach and sliced shallots (to taste). Toss to combine.

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.