Rack of Lamb w/Orzo, cherry tomatoes, capers, lemo

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Rub the rack of lamb with 2 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
3. Place the lamb on a roasting pan and roast in the oven for 20-25 minutes for medium-rare.
4. While the lamb is roasting, cook the orzo in a pot of boiling salted water until al dente, then drain.
5. In a large skillet, heat the remaining olive oil over medium heat. Add cherry tomatoes and sauté for 5 minutes.
6. Add capers, lemon zest, and juice to the skillet. Stir in the cooked orzo and chicken broth.
7. Cook the mixture for another 5 minutes, stirring occasionally, until the liquid is absorbed.
8. Remove the lamb from the oven and let it rest for 5 minutes before slicing.
9. Serve the sliced lamb over the orzo mixture and garnish with grated parmesan cheese.

Prep

• Thaw the rack of lamb in the refrigerator overnight if frozen.