Lamb And Sausage Orzo With Minty Pesto And Grilled Artichoke Hearts
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Lamb And Sausage Orzo Salad With Minty Pesto And Grilled Artichoke Hearts
Prep time
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Easter time always reminds me of lamb. I love making this delicious and easy pasta salad using grilled lamb and artichokes. Lamb And Sausage Orzo With Minty Pesto And Grilled Artichoke Hearts is perfect for an afternoon brunch or an evening meal with the family! The best part is you can make the dish ahead so when your guests arrive, you can relax and have fun. Enjoy a well-balanced, complete meal when eating the lamb & sausage orzo with minty pesto grilled artichoke hearts! Yummy!
Author: Sarah Koszyk Adapted from: Food & Wine magazine, June 2006
Recipe type: Main Entree, Salad, Pasta
Cuisine: Mediterranean
Serves: 6
Ingredients
- ½ pound ground lamb
- ½ pound sweet Italian sausage, casings removed
- 6 Tbsp Mint Pesto (See Recipe Below)
- 1 cup marinated artichoke hearts 6 ounces
- 1 cup orzo
- 1 cup cherry tomatoes, sliced in half
- ¼ pound feta cheese, crumbled
- Salt and freshly ground pepper to taste
- MINTY PESTO:
- ¾ cup packed mint leaves
- ¼ cup flat-leaf parsley leaves
- 2 scallions, thickly sliced
- 2 medium garlic cloves
- ½ tsp finely grated lemon zest
- 1 Tbsp extra-virgin olive oil
- Salt (to taste)
Instructions
Light a grill (or use a George Foreman/Panini maker). Add water to a pan to cook the orzo and bring the water to a boil. Make the minty pesto: Add the mint, parsley, scallions, garlic, and lemon zest in a food processor.
Start to chop. While the machine is still chopping, slowly add the olive oil. Add salt to taste.
In the meantime, mix the lamb and sausage with 3 tablespoons of the pesto in a medium bowl and make eight 3-inch mini-patties.
Put the artichokes on skewers if using a grill. If using a George Foreman, you don’t need to skewer the artichokes.
Grill the patties and artichokes until the meat is cooked through and the artichokes are lightly charred, about 8 minutes.
Meanwhile, add the orzo and cook until al dente. Drain and transfer it to a bowl.
Add the tomato, feta, 3 tablespoons of pesto, and artichokes to the orzo. I like using some of the liquid from the marinated artichoke hearts to help coat the salad with extra love.
Crumble the patties into the bowl. Season with salt and pepper.
Toss well and serve.
Nutrition Information
Serving size: 1 cup Calories: 361 Fat: 18.5 Saturated fat: 8.3 Carbohydrates: 28.5 Sugar: 2.7 Fiber: 4.2 Protein: 20.4 Cholesterol: 55.8
3.2.2925
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I have never tried ground lamb, but your picture looks delish. Wonder how it would work with ground chicken or turkey…
Stacey: I’m sure it would be just as tasty with ground turkey or chicken. Especially since you mix the meat with the pesto. Great idea for an alteration!
oh, sarah – your recipes always look and sound so delicious! i really appreciate the photographs as well – i like knowing it looks “right” as i go along. 🙂
Thank you April! Much appreciation!
This looks delicious and simple too.
Glad I saw this before I went to the store today. I’ll give it a try this weekend!
Perfect timing Suzanne! Have a fantastic weekend! Buen provecho!
I love love love lamb! Your mint pesto sounds so good too. As a preggo lady I really shouldn’t be reading these food posts because they make me want to eat lol! I’m looking forward to adding this recipe to my repertoire.
Hahaha Krystal! I’m a huge lamb fan, too! Well, you do need to stay fueled 🙂 Happy pregnancy! I love reading your blog, too! Fabulous!
That looks amazing! I am a bit obsessed with lamb and it sounds amazing with minty pesto.
I’ve been on a lamb kick lately, too, Hannah. Have fun making it! It’s pretty easy 🙂