Heat a large cast iron pan or I prefer a le creuset as it cooks more evenly.
Place the seasoned lamb chops in the pan and seal. Saute the onions til translucent and add the mushrooms. I like tearing the mushrooms for dramatic effect and finally add the orzo and toast a little like starting a risotto.
Add the stock and finally the rosemary on top. The heat of the oven will release the oils of the rosemary and give you a fantastic aroma without overpowering your dish.
Place the pan in the oven for 20-25 minutes and serve your lamb orzo as a one pot wonder with a little squeeze of lemon juice over the top.
