honey and garlic lamb rack with orzo salad

How To Make honey and garlic lamb rack with orzo salad

• 1

  Make 4 shallow slashes, about 1-1/2 inch deep, down the meat side of each rack.
• 2

  Combine the marinade ingredients and mix well.
• 3

  Pour marinade into a large, flat glass or ceramic dish.
• 4

  Add the lamb, turning to coat all sides and brushing into the slashes. Marinate, meat side down, for 2-3 hours or overnight in the refrigerator.
• 5

  To make orzo salad, cook pasta according to package directions and drain well.
• 6

  Let cool slightly, then transfer to a large bowl and add the remaining ingredients. Toss well and season, to taste.
• 7

  Take the meat from the marinade and pat dry. Place the marinade in a small pan and bring to a boil. Reduce heat and simmer until liquid is starting to thicken to a glaze. Keep warm.
• 8

  Heat a barbecue or grill to medium-high and cook the lamb until internal temperature is 135-140 F (about 10-12 minutes each side). Let rest for 5 minutes.
• 9

  Spoon orzo salad onto a large platter and place the whole racks on top; or separate the lamb into chops and serve on individual plates.
• 10

  Spoon the glaze over the chops and serve with a green salad.
• 11

  Tip: Salad can be made 2-3 hours ahead and served cold with the lamb.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card