Greek Scented Rack Of Lamb With Orzo Salad
Ingredients
grated rind 1 lemon
2 tblsp lemon juice
¼ cup olive oil
2 tsp minced garlic
½ tsp ground cinnamon
2 lamb racks (8 chops each), trimmed
Orzo Salad
1 cup orzo pasta2 tomatoes, diced
1 yellow pepper, deseeded and diced
½ cup baby black olives
grated rind 1 lemon
¼ cup well-packed oregano leaves
Wine Dressing
¼ cup honey½ cup dry white wine
reserved juices from cooked lamb
Method
1. Chop the oregano leaves finely and mix with the lemon rind, lemon juice, olive oil, garlic and cinnamon and season with a good pinch of salt and ground black pepper.
2. Spread the paste over the lamb cutlets, cover and allow to marinate, for 1 hour (these also can be left overnight).
3. Place on a foil-lined baking tray. Fan bake at 200ºC for 20 minutes.
4. Allow to rest for 10 minutes then drain off any juices and keep.
Orzo Salad with Wine Dressing
1. Cook the orzo pasta in boiling salted water until tender. Drain and toss with the tomato, pepper, olives, lemon rind and oregano leaves. Season with salt and pepper if wished. To make the dressing, heat together the honey and white wine. Add any reserved cooking juices and simmer until reduced by half. Cool, and drizzle over salad.
