Lamb Steaks with Artichoke, Mint, Feta, Olive Orzo

This is my recipes.

2 boneless lamb leg steaks
olive oil
Orzo
Mint
Black, mediterranean olives (pitted is easier)
Jar or two of artichokes in water
Salt and pepper
Pine nuts (optional)

1. Make the orzo per package directions. Put a good quality olive oil in after you rinse and drain the orzo.

2. Drain and rinse the artichokes and olives. I like to dry them afterwards to minimize the amount of water in the dish. Chop these into bite size pieces. Toss them into the bowl with the orzo and stir to combine. Let the orzo cool before adding the last two ingredients.

3. Crumble feta to taste and prepare to incorporate into the salad once it is cooled.

4. Chop mint  into strips and have it ready to incorporate once the orzo is cooled.

5. Salt and pepper both sides of the lamb steaks.

6. In a saucepan heat 1 T olive oil on medium high heat. Add the steaks to the pan. Cook to taste about 4 - 5 minutes on each side for medium rare. Once they are done, take them off the pan to rest while you assemble the salad.

7. Assemble the final ingredients to the salad. Taste it. Add salt or pepper to taste. I have also made this with red pepper flakes to give it a little heat.

Serve.

**Note: This orzo salad is very versatile. The original recipe, and how I usually make it, is with fresh basil instead of mint. The mint complimented the lamb well so it worked good for this application. You can also add roasted red pappers, red onion, etc. etc.