Olive-Butter-Slathered Broiled Lamb Chops with Caramelized Zucchini Orzo

Preparation

1. Step 1

   Bring a large pot of water to a boil for the orzo. Add a generous amount of salt to the water and cook the orzo al dente, with a bite to it.

   Step 2

   Preheat the broiler to high.

   Step 3

   Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO (twice around the pan). Add the zucchini, onions, garlic, salt, and pepper. Cook, stirring occasionally, for about 10 minutes, or until the zucchini are lightly caramelized.

   Step 4

   Combine the soft butter with the olive tapenade and reserve in the refrigerator.

   Step 5

   Arrange the lamb chops on a slotted broiler pan. Drizzle EVOO over the chops and season with salt and pepper. Broil the chops for 3 minutes on each side for medium rare, 5 minutes for well done. Squeeze lemon juice over them.

   Step 6

   Add the cooked drained orzo to the browned zucchini and onions, then stir in the lemon zest, parsley, and grated cheese. Toss to distribute.

   Step 7

   Remove the chops from the broiler and the butter from the refrigerator. Top each chop with a little olive butter. Serve the chops with the caramelized zucchini orzo.