This Month's Recipe
Rosemary Lamb Chops with Gren Onion Mint Orzo

ingredients

• 4 lamb chops
• 1 /4 cup Dijon mustard
• 2 tbsp fresh rosemary, finely chopped
• 2 garlic cloves, finely chopped
• all purpose flour, for dredging
• 2 tbsp TFM Extra Virgin Olive Oil
• 1 cup Rex Goliath Chardonnay
• 4 cups chicken stock
• 1 1/2 cups Rice Select Original Orzo
• 3 green onions, minced using both white and green parts
• 1/2 cup fresh mint, chopped
• salt and pepper to taste
  
  

• directions

Spread lamb chops with Dijon mustard and sprinkle evenly with rosemary
and garlic. Dredge chops in flour and shake off excess. Heat olive oil
in a large skillet with a lid over medium-high heat. Add chops and cook
until browned on both sides. Reduce heat to medium, cover and cook for
10 minutes. Turn chops over then deglaze skillet by adding Rex Goliath
Chardonnay and scraping up browned bits from the bottom of the skillet.
Reduce heat to low and continue to cook to desired degree of doneness
(see chart below). Remove chops from skillet and keep warm.
To the same pan, add chicken stock and bring to a boil. Add Rice Select
Orzo and cover with a lid. Cook for 8 minutes and drain off excess
chicken stock. Fluff Orzo and let cool. Just before serving, stir in green
onions, mint and season with salt and pepper to taste. Serve Dijon
Rosemary Lamb Chops over top Green Onion Mint Orzo.