Ingredients

4 servings

　　

Coarse salt

1/2 pound orzo pasta

　　2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling

　　2 small to medium zucchini, cut into thin disks

　　1 small yellow onion, sliced

　　3 garlic cloves, chopped

　　Coarse black pepper

　　4 tablespoons unsalted butter, softened

　　3 tablespoons store-bought green or black olive tapenade, any brand

　　12 1/2- to 3/4-inch-thick loin lamb chops

　　Zest and juice of 1 lemon

　　1/4 cup fresh flat-leaf parsley (a generous handful), chopped

　　1/2 cup grated Parmigiano-Reggiano (a couple of overflowing handfuls)

　　

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.

　　Rachael Ray 365: No Repeats