Make Your Own Grilled Lamb Chops, Mediterranean Pasta

Chef Kari Karch was back in the Kenmore Live Studio again over the weekend and this time she cooked up some lamb to give folks some options for Easter Sunday!

Once again, she was amazing to watch, and the food was even better. Who could turn down grilled lamb chops with minted tzatziki and Mediterranean pasta? I certainly couldn’t. And didn’t. Take a look at the recipes below, and let us know how they turn out when you make them!

Grilled Lamb Chops w/ Minted Tzatziki

• 1 lb lamb chops, frenched bone
• 1 Tbs Greek extra virgin olive oil
• salt and pepper
• 1 cup greek yogurt
• 1 cucumber grated and squeeze out water in towel
• juice of 1 lemon
• 1 garlic clove-minced
• 1 Tbs chopped mint
• 1 Tbs chopped parsley
• salt and pepper

Take lamb chops out of cooler and let rest for 15 mins before rubbing on oil and seasoning with salt and pepper. Grill on medium high heat for 3 mins a side for medium rare. While the lamb is resting, make Tzatziki. Place all ingredients into a non-reactive glass bowl and refrigerate until ready to use. Can be made up to one day in advance so the flavors meld better. Spoon on top of lamb chops and serve with Mediterranean pasta.

Mediterranean Pasta

• 1 lb. orzo pasta. cooked until al dente in salted boiling water
• 1 pint cherry tomatoes-halved
• 1 english cucumber- medium dice
• 1/4 lb Kalamata olives
• 1/4 lb feta cheese
• 1 Green pepper-diced
• 4 scallions- minced
• 2 Tbs chopped parsley
• 2 Tbs chopped mint
• 1/4 c olive oil
• 2 Tbs red wine vinegar
• 1 garlic glove-minced
• 1 tsp dijon mustard
• salt and pepper

In a large bowl, mix first 9 ingredients together. Make vinaigrette by whisking vinegar, garlic, mustard, salt and pepper together. Slowly drizzle in oil and toss with pasta. Refrigerate for 1 hour or a day to better meld the flavors and enjoy with lamb!!

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