Lamb And Sausage Orzo Salad With Minty Pesto And Grilled Artichoke Hearts
Author: Sarah Koszyk Adapted from: Food & Wine magazine, June 2006
Recipe type: Main Entree, Salad, Pasta
- 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)
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.
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