Greek Lamb, Orzo, and Spinach Salad

Cut 1 lemon into 6 slices; zest and juice the remaining lemon and reserve. Toss chops with 1 tablespoon of the oil, sliced lemon, 2 tablespoons of the oregano, garlic, and 1/4 teaspoon each of the salt and pepper. Marinate at room temperature while preparing grill and orzo.

Meanwhile, cook pasta in a large pot of boiling water according to package directions. Drain; rinse under cold water; drain well.

Brush eggplant, zucchini, squash, and bell pepper with 2 tablespoons of the oil. Grill vegetables 14 minutes, turning often, until tender. Transfer to a cutting board. Grill chops 2 minutes per side for medium-rare; grill lemon slices 1 minute. Cut grilled vegetables into strips.

Place orzo in a large serving bowl; stir in reserved lemon zest and juice, grilled vegetables, spinach, feta, tomatoes, and the remaining oil, salt, and pepper. Top with grilled chops.