Olive-Butter-Slathered Broiled Lamb Chops with Caramelized Zucchini Orzo

• 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)

1. Bring a large pot of water to a boil for the orzo.
2. Add a generous amount of salt to the water and cook the orzo al dente, with a bite to it.
3. Preheat the broiler to high.
4. Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO (twice around the pan).
5. Add the zucchini, onions, garlic, salt, and pepper.
6. Cook, stirring occasionally, for about 10 minutes, or until the zucchini are lightly caramelized.
7. Combine the soft butter with the olive tapenade and reserve in the refrigerator.
8. Arrange the lamb chops on a slotted broiler pan.
9. Drizzle EVOO over the chops and season with salt and pepper.
10. Broil the chops for 3 minutes on each side for medium rare, 5 minutes for well done.
11. Squeeze lemon juice over them.
12. Add the cooked drained orzo to the browned zucchini and onions, then stir in the lemon zest, parsley, and grated cheese.
13. Toss to distribute.
14. Remove the chops from the broiler and the butter from the refrigerator.
15. Top each chop with a little olive butter.
16. Serve the chops with the caramelized zucchini orzo.

orzo pasta, extravirgin olive oil, zucchini, yellow onion, garlic, black pepper, unsalted butter, storebought green, chops, lemon, parsley

Taken from www.epicurious.com/recipes/food/views/olive-butter-slathered-broiled-lamb-chops-with-caramelized-zucchini-orzo-374418 (may not work)