MEDITERRANEAN LAMB SKILLET

SERVE THIS EASY-TO-MAKE DINNER WHEN YOU NEED A QUICK BUT SPECIAL MEAL. NO ONE WILL EVER KNOW IT ONLY TOOK 25 MINUTES TO PREPARE.

START TO FINISH 25 minutes

• ½ cup dried orzo
• 8 lamb rib chops, cut 1 inch thick
• Salt
• Black pepper
• 2 tsp. olive oil
• 3 cloves garlic, minced
• 1 14.5-oz. can diced tomatoes with basil, garlic, and oregano, undrained
• 1 Tbsp. balsamic vinegar
• 2 tsp. snipped fresh rosemary
• ⅓ cup halved, pitted Kalamata olives

1. Cook orzo according to package directions; drain and keep warm. Meanwhile, trim fat from chops. Sprinkle chops with salt and pepper. In a large skillet heat olive oil over medium heat. Add chops; cook 9 to 11 minutes for medium (160°F), turning once. Remove chops from skillet; keep warm.

2. Stir garlic into drippings in skillet. Cook and stir 1 minute. Stir in tomatoes, vinegar, and rosemary. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Stir in orzo and olives. Return chops to skillet; heat through. MAKES 4 SERVINGS.

PER SERVING 303 cal., 11 g fat (3 g sat. fat), 60 mg chol., 622 mg sodium, 27 g carb., 2 g fiber, 22 g pro.