Greek Orzo Salad with Lemon, Garlic and Oregano Lamb Chops

This Greek-style orzo pasta salad is filled with fresh crisp veggies, creamy feta and salty olives and capers tossed in a vibrant dressing and served alongside some zesty lemon, garlic, and oregano lamb chops. 

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Prepare the dressing (store it in a glass jar in the fridge). 

Ingredients:

  • 3 Tbsp olive oil
  • Juice of ½ lemon
  • 2 Tbsp red wine vinegar
  • 1 tsp wholegrain mustard
  • 1 tsp honey or maple syrup
  • Salt and pepper

Method:

  1. Add all of the ingredients to a glass jar and shake well to combine.
  • You want to make sure the orzo cools before adding the other ingredients to keep the veggies nice and crisp.
  • These lamb chops are also great cooked on the BBQ.
  • Don’t overcrowd the pan when cooking the chops. Giving each chop its space ensures even cooking and that the fat can be rendered nicely. 

Vegetables

  • Toss some rocket or baby spinach through the salad. 

 

Protein

  • Swap out the lamb for our Lemon, Oregano Chicken Thighs. 
  • For a vegetarian option, add a tin of chickpeas to the salad instead of serving alongside the lamb. 

 

Other

  • You can substitute the orzo for any small-shaped pasta. 
  • Swap out the pine nuts for almonds.

 

Ingredients

Lamb 

  • 800g-1kg lamb chops 
  • 3 Tbsp olive oil
  • 1 lemon zest
  • 2 tsp dried oregano
  • 3 garlic cloves (crushed)
  • Salt and pepper
  • ½ lemon (juice)

 

Greek pasta salad

  • 1 cup orzo pasta
  • 1 capsicum (diced)
  • ½ cucumber (diced)
  • 250g cherry tomatoes, 1 punnet (halved)
  • 100g feta (crumbled)
  • ¼ cup kalamata olives (pitted and roughly chopped)
  • 1 Tbsp capers (roughly chopped)
  • ½ cup coriander (roughly chopped) 
  • 2 Tbsp toasted pine nuts 

 

Dressing

  • 3 Tbsp olive oil
  • ½ lemon (juice)
  • 2 Tbsp red wine vinegar
  • 1 tsp wholegrain mustard
  • 1 tsp honey or maple syrup
  • Salt and pepper
Method
  1. Get started by marinating the chops, add the olive oil, lemon zest, oregano, garlic and salt and pepper into a shallow dish. Add the lamb chops and toss well to coat in the marinade; set aside.
  2. Cook the orzo as per the packet instructions; drain well and drizzle over a little bit of olive oil to stop it from sticking together; set aside to cool.
  3. To make the dressing, add all ingredients to a jar and shake well to combine.
  4. Time to cook the lamb chops, heat a large pan over medium-high heat. Add a little olive oil and heat for a minute until nice and hot, carefully add the lamb chops to the hot pan. Cook for 3-4 minutes on each side (depending on how you like it), making sure to render all of the fat.
  5. Once the lamb has cooked but is still in the pan, squeeze over the juice of ½ a lemon. Remove from the pan set aside to rest for 10 minutes.
  6. While the lamb is resting, add the capsicum, cucumber, tomatoes, feta, olives, capers and coriander to a large salad bowl, once the orzo has cooled add to the salad and pour over the dressing; toss well to combine and scatter over the toasted pine nuts. 
Variations

Vegetables

  • Toss some rocket or baby spinach through the salad. 

 

Protein

  • Swap out the lamb for our Lemon, Oregano Chicken Thighs. 
  • For a vegetarian option, add a tin of chickpeas to the salad instead of serving alongside the lamb. 

 

Other

  • You can substitute the orzo for any small-shaped pasta. 
  • Swap out the pine nuts for almonds.

 

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