Rack of Lamb and Mediterranean Orzo Salad with Haricots Verts

Ingredients

For the Lamb:

• 2–3 racks of lamb, frenched (aim for 3 chops per person), trimmed of silverskin and excess fat
• ⅓ cup Dijon mustard
• 2 garlic cloves, minced
• 1 cup panko bread crumbs
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• Coarse salt to taste
• 1 bunch rosemary

For the Orzo:

• 2 tablespoons unsalted butter
• 1 cup orzo
• 3 garlic cloves, minced, divided
• 1 teaspoon salt
• 2 cups boiling water
• 2 tablespoons olive oil
• Juice of 1 lemon
• ⅓ cup sun-dried tomatoes, finely chopped
• ⅓ cup pitted kalamata olives, sliced
• 1 bunch fresh basil, leaves picked and chopped, plus a few sprigs for garnish
• ½ cup crumbled feta cheese

For the Haricots verts:

• 1 pound haricots verts
• 1 shallot, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• ½ teaspoon salt

Instructions

1. 1
   Preheat the oven to 450 degrees F.
2. 2
   Place the lamb in a large roasting pan. Mix the mustard and garlic together and rub all over the lamb season Mix the panko and dried herbs together and rub all over the lamb. Season with coarse salt. Lay the rosemary sprigs between the chops.
3. 3
   Roast for 15–20 minutes, or until the lamb reaches an internal temperature of 120 degrees F. Let rest for 10 minutes.
4. 4
   Meanwhile, melt the butter in a medium saucepan over medium heat. Add the orzo and cook until slightly browned. Add 2 of the minced garlic cloves, the salt, and boiling water. Cook, stirring occasionally, until tender, about 12 minutes, then drain.
5. 5
   While the orzo is cooking, in a medium bowl, whisk together the olive oil, lemon juice, and remaining minced garlic clove.
6. 6
   Add the drained orzo to the bowl, toss gently, and season with salt as needed. Gently fold in the sun-dried tomatoes, olives, and basil. Set aside until ready to serve.
7. 7
   Combine the haricots verts, shallot, lemon juice, olive oil, oregano, and salt in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until just tender, about 5 minutes. Keep an eye on them not to overcook and lose color.
8. 8
   Scoop some of the orzo in a mound in the center of each plate, then add 3 lamb chops on top of the orzo and some of the haricot verts to the side. Scatter the feta cheese over the plates. Garnish the lamb with a rosemary sprig and the orzo with a basil sprig.