A Speedy Dinner--Chop-Chop

By ANDY BRODER

Nov. 3, 1999 12 AM PT

SPECIAL TO THE TIMES

Lamb chops have two things going for them when it comes to a quick meal: They are small (thus easy to handle) and taste best when cooked medium rare. This lamb chop recipe is prepared with a rub of seasoned butter. The spices stick to the meat, and the meat doesn’t stick to the pan. The cinnamon in the rub brings out the best in the lamb and is redolent of the flavors of the Middle East.

Loin-cut chops don’t have the long bones found on rib-cut chops, making it easy to prepare eight at once. You can, though, substitute rib-cut chops.

Serve the chops with orzo studded with raisins, followed by a dessert of pistachios and dried apricots tossed in a little pomegranate syrup (available in Middle Eastern grocery stores).

Lamb Chops

Raisin Orzo

Apricot Concasse With Pistachios

Lamb Chops

Active Work Time: 10 minutes * Total Preparation Time: 20 minutes

1/4 cup (1/2 stick) butter, room temperature

1 teaspoon coarse salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon ground cinnamon

8 (3- to 4-ounce) loin-cut lamb chops

* Mix together butter, salt, pepper and cinnamon to make thick paste. Rub 1/2 tablespoon seasoned butter over each lamb chop.

* Cook lamb chops in large dry skillet set over medium-high heat until browned, 4 to 5 minutes per side. Turn once halfway through cooking. (If exposed bone looks bloody, hold chop with kitchen tongs and press bone against skillet 10 seconds before removing from skillet to rest.) Let chops rest 2 to 3 minutes before serving.

4 servings. Each serving: 248 calories; 776 mg sodium; 98 mg cholesterol; 18 grams fat; 0 carbohydrates; 21 grams protein; 0 fiber.

Raisin Orzo

Active Work Time: 10 minutes * Total Preparation Time: 20 minutes

2 tablespoons butter

1/4 cup pine nuts

2 cloves garlic, minced

1 cup orzo

1/2 cup golden raisins

1/4 teaspoon ground nutmeg

2 cups chicken broth

1/2 cup water

Salt, pepper

* Heat butter and pine nuts in medium pot over medium heat, stirring until butter has melted and nuts start to turn golden, 2 to 3 minutes. Remove with slotted spoon and reserve.

* Put garlic in pot and stir until fragrant, 1 minute. Add orzo, raisins and nutmeg. Stir 15 seconds, then add broth and water. Bring to boil over medium-high heat, then reduce heat to low and cook, covered, 10 minutes. Season to taste with salt and pepper. Remove from heat. Stir in pine nuts. Serve immediately.

4 servings. Each serving: 279 calories; 523 mg sodium; 16 mg cholesterol; 12 grams fat; 36 grams carbohydrates; 9 grams protein; 0.36 gram fiber.

Chopped Apricots With Pistachios

Active Work and Total Preparation Time: 5 minutes

2 cups dried apricots, roughly chopped

1/2 cup unsalted raw pistachios, roughly chopped

1/4 cup pomegranate syrup

* Toss apricots and pistachios with syrup.

4 servings. Each serving: 407 calories; 9 mg sodium; 0 cholesterol; 9 grams fat; 81 grams carbohydrates; 5 grams protein; 2.64 gram fiber.

GAME PLAN

30 minutes before: Make seasoned butter and rub on lamb chops.

25 minutes before: Brown pine nuts, mince garlic, put orzo ingredients in pot.

20 minutes before: While orzo is coming to boil, make chopped apricots.