*** Spicy Lamb and Orzo Salad

• 1/4 cup plus 2 Tbsp canola oil, DIVIDED
• 1 Tbsp five-spice powder
• 4 cloves garlic, finely chopped
• 1 1/2 lb lamb tenderloin
• kosher salt
• 3 Tbsp rice wine vinegar
• 1 Tbsp low sodium soy sauce
• 2 tsp toasted sesame oil
• 2 tsp sugar
• 2 Thai red chiles or 1 Fresno chile, thinly sliced
• 12 oz orzo pasta
• 3 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro leaves.

Whisk together 1/4 cup of the oil, the five-spice powder, and garlic in a medium baking dish, add the lamb and turn to coat in the mixture. Cover and refrigerate for at least 1 hour and up to 4 hours.

Whisk together the vinegar, soy sauce, sesame oil, sugar, chiles, and remaining 2 tablespoons canola oil in a large bowl and let sit while you prepare the orzo.

Bring a large pot of salted water to a boil. Add the orzo and cook until just tender, approximately 7 minutes. Drain well, place in the bowl with the dressing, add the green onions and cilantro and mix until combined. Let sit at room temperature while you cook the lamb. Can be made 8 hours in advance and refrigerated. Serve at room temperature or cold.

Heat your grill to high.

Remove the lamb from the marinade and season with salt. Place the tenderloins on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn over and continue grilling for 2 to 3 minutes for medium-rare doneness. Remove from the grill and let rest for 5 minutes before slicing into 1/4-inch-thick slices. Transfer the orzo to a large platter and top with the sliced lamb.

Makes 4 servings.