1. In a large pot, bring 1 gallon water to a boil over high heat. When water boils, stir in 1 tablespoon salt, then add orzo. Cook until al dente, about 7 to 9 minutes.

2. While water heats, combine rosemary, oregano, lime zest, and 1 tablespoon of the olive oil in a food processor or blender and process to form a loose paste. Pat lamb chops dry with a paper towel; season on all sides with salt and 1/2 teaspoon of the pepper. Rub paste onto both sides of the chops. Set aside until orzo is done cooking.

3. Drain cooked orzo and transfer to a medium bowl. Stir in 1 tablespoon of the oil, mint, peas, and remaining 1/4 teaspoon pepper. Set aside.

4. In a large nonstick skillet over medium high heat, heat remaining 1 tablespoon oil and brown the chops, about 3 to 4 minutes per side for medium rare, depending on the thickness of the chops. Remove from heat, tent with foil, and let rest 5 minutes before serving.

5. Toss orzo with lime juice and feta. To serve, divide orzo among 6 plates and top each serving with a chop.

Source: Hannaford fresh Magazine, September - October 2011