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Recipe Details
Grilled Lamb atop Greek Orzo Salad with Texas Watermelon

   Ingredients for the Grilled Lamb:
  • For the Grilled Lamb
  • 4 pounds lamb chops, 3 3-ounce (nt. wt.) chops per person
  • 1 cup Texas white wine
  • 2 cups watermelon water*
  • 1 ounce fresh Texas rosemary sprigs
  • 6 garlic cloves, minced
  • 1 Texas yellow onion, roughly chopped
  • 1 T. freshly ground black pepper
  • Kosher salt, to taste
Ingredients for the Orzo Salad
  • 1 pound orzo pasta, cooked according to package directions and then chilled
  • 2 cups Texas watermelon, 1/2-inch cubes
  • 6 ounces feta cheese, crumbled
  • 3/4 cup Kalamata olives, sliced
  • 1/2 Texas red onion, diced
  • 25 fresh Texas basil leaves, chiffonade
  • 3 garlic cloves, minced
  • 1/2 cup balsamic vinegar
  • 1/4 cup apple cider vinegar
  • 1 T. Dijon mustard
  • 1 T. Texas honey
  • Juice of 1 lemon
  • 25 fresh Texas mint leaves
  • 1 tsp. freshly ground black pepper 
  • 1 tsp. kosher salt 
  • 1-2/3 cup Texas extra virgin olive oil


To prepare the Lamb:
Combine all ingredients in a container except for the salt to create the marinade. Marinate lamb in the refrigerator at least 12-24 hours before cooking. To cook the lamb, remove it from the marinade, season with salt and grill over a medium flame for about 4-7 minutes per side, depending on desired doneness. Let rest for 5 minutes before serving. (Note: If flame flares up during cooking, pull meat off with long tongs until flare subsides.)
*Make watermelon water by puréeing 2 cups of cubed Texas watermelon in a blender.
To Prepare the Orzo Salad: 
Place the cooked and chilled orzo in a large bowl, and add the watermelon, feta cheese, olives, onion and basil; set 
aside. Put the garlic, vinegars, mustard, honey, lemon juice, mint leaves, salt and pepper in a food processor or blender and purée. 
With the motor still running, drizzle in the Texas olive oil to form an emulsion. Taste and adjust seasonings with salt and pepper if 
necessary. Pour over the orzo and toss well. Refrigerate several hours to overnight before serving.

Recipe created by Chef Michael Flores.

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© 2019 Texas Department of Agriculture