lamb chops with turnip-rutabaga orzo

This recipe is easily cut in half or doubled. Carrots, parsnips, potatoes, sweet potatoes, or butternut squash could be used in place of the turnip and rutabaga. A mixture is nice. Warm plates on the stove top or fill with hot water briefly a few minutes before serving time.

3-4 servings

Equipment

GRILL PAN

Ingredients

For the Turnip-Rutabaga Orzo:

½ pound orzo pasta
3 tablespoons olive oil, divided – or more as needed for seasoning
Kosher salt, fresh ground pepper, and crushed red pepper
Small turnip, peeled and cut into small dice
Small rutabaga, peeled and cut into small dice
Small red onion, peeled and cut into small dice
½ fennel bulb, sliced and cut into small dice
¼ cup diced red bell pepper
3 garlic cloves, peeled and sliced
Zest and juice of 1/2 lemon -- or more to taste
Tablespoon minced chives or fennel fronds -- optional

For the Lamb Chops:

6 lamb loin chops 1 - 1 ½-inches thick at room temperature
Canola oil
Kosher salt and fresh ground pepper
2-3 tablespoons dried rosemary, rubbed between your fingers
Minced parsley for final garnish

Instructions

MAKE THE ORZO AND COVER TO KEEP WARM WHILE YOU COOK THE CHOPS:

Bring 2-3 quarts of well-salted water to boil. Add orzo and cook until nearly tender, about 7 minutes, stirring occasionally. Drain, return to pan, drizzle with 1 tablespoon of olive oil and season with ½ teaspoon each salt and pepper, along with 1/8 teaspoon crushed red pepper. Stir.
While waiting for the water to boil, heat a large, deep skillet (12-inch) over medium heat with the other two tablespoons of olive oil. When hot, add the turnip, rutabaga, onion, fennel, and red bell pepper. Season with a good pinch of salt and pepper and, stirring often, sauté until nearly soft, adding garlic for the last minute or two.
Add the cooked orzo to the turnip mixture; stir. Add the lemon juice and zest; taste for seasoning, adding salt, pepper, crushed red pepper, and more lemon zest and juice if you like. Drizzle with a bit more olive oil as needed. Stir in chives or fennel fronds, if using. Cover and set aside to keep warm while you cook the lamb chops.

COOK THE CHOPS, LET REST BRIEFLY, AND SERVE WITH THE ORZO:

Preheat oven to 350 degrees F and set rack at center.
Heat the oven-safe grill pan or large, heavy skillet over medium-high heat until quite hot.
Meanwhile, pat room temperature lamb dry on both sides with paper towels and brush with canola oil. Sprinkle generously with salt, pepper, and dried rosemary, pressing the spices and herbs into each side of the meat.
Add chops to the hot pan, leaving an inch or so between them. Let cook 2 minutes on one side until brown grill marks appear. Turn chops and cook another 2 minutes. If you have thicker chops, add a minute on each side.
Move pan with chops to the oven and roast briefly – no more than 2-3 minutes – or until chops are done to your liking. 115- 120 degrees F for rare on the instant read thermometer, 120-125 degrees F for medium rare, 140 for medium, and 150 for well-done. The temperature will come up as the meat rests. Remove pan to stove top and chops to a board for 2 minutes’ rest.
Add a scoop of the Turnip-Rutabaga Orzo to each warm plate and two chops on top. Serve hot garnished with minced parsley.
Wrap leftovers tightly and store in the fridge for 3-4 days.

Notes

COOK’S NOTES: It’s better to undercook the chops and be able to cook them another minute, so err on the side of less is more.