Fabulous Greek Dinner in 30 minutes

This recipe turned out delicious…

Oregano Lamb Chops with Quinoa Pilaflamb chops

Serving Size  : 4                 
  
   2      Tbs           fresh lemon juice
   1      tsp           extra-virgin olive oil
   1/2  tsp           dried oregano
   1                    garlic clove, minced
   8                    (4-ounce) lamb loin chops, trimmed
   1/2  tsp           salt
   1/4  tsp           freshly ground black pepper

1. Combine lemon juice, olive oil, oregano, and garlic in a large zip-top
plastic bag. Add lamb to bag, turning to coat. Seal and marinate at room
temperature 15 minutes, turning occasionally.

2. Heat a grill pan over medium-high heat. Remove lamb from marinade;
discard marinade. Sprinkle lamb evenly with salt and pepper. Coat pan with
oil. Add lamb to pan, and cook for 3 minutes on each side or until desired
degree of doneness.

3. Whole grain pilaf: Combine 2 cups cooked orzo or quinao, 1/4 cup crumbled
feta cheese, 1/4 cup finely chopped red onion, 1/4 cup finely chopped
carrot, 3 tablespoons chopped fresh flat-leaf parsley, 1 tablespoon red wine
vinegar, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon salt, and 1/8
teaspoon black pepper; toss well to coat.

Recipe Source: Cooking Light
                   – – – – – – – – – – – – – – – – – –
 The marinade was quick and easy to prepare and I just put the lamb chops on a plate and covered both sides with marinade (saving a ziplock bag).  I grilled it on my countertop grill and it took less than 10 minutes.

For the pilaf: I used quinoa which is packed with protein and cooks up very quickly.  To learn more about quinoa  go to my website at http://thehealthylifestyleconsultant.com/Quinoa.aspx.  I always use vegetable or chicken broth rather than water when cooking any grains to boost the flavor and add nutrients.  I doubled the vinegar and oil for the dressing to increase the flavor and moisture, added 1 clove of minced garlic and used sea salt, of course, rather than regular salt.  It was a nice complement to the lamb and you get the wonderful digestive properties of parsley.

Definitely give this one a try and let me know what you think!

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One response to this post.

  1. Posted by Chris Bear on October 10, 2009 at 3:26 am

    Love this–can’t wait to try it! Keep them coming:)

    Reply

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