Recipe by Amy White | Photo by Sergio Salvador

I like to make this salad with spinach or spicier greens like arugula. Orzo is a tiny pasta that looks like rice – feel free to substitute rice or wheat berries. Several New Mexico farms raise pastured lamb, such as Shepherd’s Lamb near Tierra Amarilla. Harissa is a blend of red chile and spices, which you can buy at Middle Eastern grocers, or make your own


Servings: 2


  • ½ cup orzo or rice, or wheat berries
  • 1 T. harissa
  • 1 t. red wine vinegar
  • Salt
  • 1 lamb chop or ¼ pound chopped leg or shoulder meat, or ground lamb
  • 1 T. olive oil
  • 1 large bunch arugula or spinach


  • Cook orzo (or grains) according to package directions. Drain and mix with the harissa and vinegar. Add salt as needed. Brown meat in olive oil; toss with the orzo and greens.
  • Or for a fancier presentation, sear lamb chop in olive oil on high heat, about 4 minutes per side depending on the thickness and desired doneness. As a pretty good rule of thumb, if you cook the first side until you start to see the juices coming out on the top, then flip it immediately and cook 4 minutes more, it will be medium-rare. Slice thinly and arrange over the salad.

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