2 tblsp well packed oregano leaves
grated rind 1 lemon
2 tblsp lemon juice
¼ cup olive oil
2 tsp minced garlic
½ tsp ground cinnamon
2 lamb racks (8 chops each), trimmed
1 cup orzo pasta
2 tomatoes, diced
1 yellow pepper, deseeded and diced
½ cup baby black olives
grated rind 1 lemon
¼ cup well-packed oregano leaves
¼ cup honey
½ cup dry white wine
reserved juices from cooked lamb
1. Combine the oregano leaves, lemon rind and juice, olive oil, garlic and cinnamon and rub over the lamb racks.
2. Orzo salad
3. Cook the pasta according to the directions on the packet and drain well. Allow the orzo to cool slightly. Combine pasta, tomato, pepper, olives, juice and remaining ingredients in a large bowl, toss well and season with salt and pepper to taste.
4. Heat a barbecue or grill to medium-high and cook the lamb racks for 5-6 minutes each side for medium rare, or as desired. Allow to rest for 5 minutes.
5. Spoon orzo salad onto a large platter and place whole racks on top, or separate lamb into 3-4 chop portions and serve on individual plates. Spoon over dressing and serve.
6. Dressing
7. Combine ingredients in a bowl or shaker and mix well.
