Mediterranean Lamb Skillet

Mediterranean Lamb Skillet
Photo: Karla Conrad
Total Time:
25 mins


  • ½ cup dried orzo

  • 8 lamb rib chops, cut 1 inch thick

  • Salt and black pepper

  • 2 teaspoon olive oil

  • 3 cloves garlic, minced

  • 1 14.5 ounce can diced tomatoes with basil, garlic, and oregano, undrained

  • 1 tablespoon balsamic vinegar

  • 2 teaspoon snipped fresh rosemary

  • cup halved, pitted Kalamata olives


  1. Cook orzo according to package directions; drain and keep warm. Meanwhile, trim fat from chops. Sprinkle chops with salt and pepper. In a large skillet heat olive oil over medium heat. Add chops; cook in hot oil for 9 to 11 minutes for medium (160°F), turning once halfway through cooking. Remove chops from skillet.

  2. Stir garlic into drippings in skillet. Cook and stir for 1 minute. Stir in undrained tomatoes, vinegar, and snipped rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in orzo and olives. Return chops to skillet; heat through.

Nutrition Facts (per serving)

303 Calories
11g Fat
27g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 303
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 60mg 20%
Sodium 622mg 27%
Total Carbohydrate 27g 10%
Total Sugars 5g
Protein 22g
Vitamin C 10.6mg 53%
Calcium 37mg 3%
Iron 2.6mg 14%
Potassium 446mg 9%
Folate, total 57.3mcg
Vitamin B-12 1.3mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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