Lemon-Oregano Lamb Chops

Thirty minutes and five ingredients are all you need to serve this fresh-flavored lamb dish on the dining table. Place a sprig of oregano under each serving to spice up the garnish. Orzo pilaf complements the menu.
Combine the lemon juice, olive oil, oregano, and garlic in a large zippered plastic bag. Put the lamb in the bag, turning it over to cover. Cover and marinate at room temperature for 15 minutes, turning occasionally.Preheat a grill pan over medium-high heat. Remove the lamb from the marinade; drain the marinade. Sprinkle the lamb evenly with salt and pepper. Brush the mold with cooking spray. Add the lamb to the skillet and cook for 3 minutes on each side or until desired browning.Orzo Pilaf: Combine 2 cups cooked orzo, 1/4 cup chopped feta cheese, 1/4 cup finely chopped red onion, 1/4 cup finely chopped carrot, 3 tablespoons chopped fresh parsley, 1 tablespoon red wine vinegar, 1 tablespoon extra virgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper mix well to coat.