Olive-Butter-Slathered Broiled Lamb Chops with Cara

Name: Olive-Butter-Slathered Broiled Lamb Chops with Caramelized Zucchini Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound orzo pasta; 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling; 2 small to medium zucchini, cut into thin disks; 1 small yellow onion, sliced; 3 garlic cloves, chopped; Coarse black pepper; 4 tablespoons unsalted butter, softened; 3 tablespoons store-bought green or black olive tapenade, any brand; 12 1/2- to 3/4-inch-thick loin lamb chops; Zest and juice of 1 lemon; 1/4 cup fresh flat-leaf parsley (a generous handful), chopped; 1/2 cup grated Parmigiano-Reggiano (a couple of overflowing handfuls)

Servings: persons

1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
2 small to medium zucchini, cut into thin disks
1 small yellow onion, sliced
3 garlic cloves, chopped
Coarse black pepper
4 tablespoons unsalted butter, softened
3 tablespoons store-bought green or black olive tapenade, any brand
12 1/2- to 3/4-inch-thick loin lamb chops
Zest and juice of 1 lemon
1/4 cup fresh flat-leaf parsley (a generous handful), chopped
1/2 cup grated Parmigiano-Reggiano (a couple of overflowing handfuls)

1
Bring a large pot of water to a boil for the orzo.
2
Add a generous amount of salt to the water and cook the orzo al dente, with a bite to it.
3
Preheat the broiler to high.
4
Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO (twice around the pan).
5
Add the zucchini, onions, garlic, salt, and pepper.
6
Cook, stirring occasionally, for about 10 minutes, or until the zucchini are lightly caramelized.
7
Combine the soft butter with the olive tapenade and reserve in the refrigerator.
8
Arrange the lamb chops on a slotted broiler pan.
9
Drizzle EVOO over the chops and season with salt and pepper.
10
Broil the chops for 3 minutes on each side for medium rare, 5 minutes for well done.
11
Squeeze lemon juice over them.
12
Add the cooked drained orzo to the browned zucchini and onions, then stir in the lemon zest, parsley, and grated cheese.
13
Toss to distribute.
14
Remove the chops from the broiler and the butter from the refrigerator.
15
Top each chop with a little olive butter.
16
Serve the chops with the caramelized zucchini orzo.

1467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound orzo pasta, 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling, 2 small to medium zucchini, cut into thin disks, 1 small yellow onion, sliced, and more.

Yes, Olive-Butter-Slathered Broiled Lamb Chops with Caramelized Zucchini Orzo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Olive-Butter-Slathered Broiled Lamb Chops with Caramelized Zucchini Orzo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions