Save to Pinterest A hearty one-pot dish featuring tender lamb, aromatic spices, smoky flavors, and orzo pasta, perfect for a comforting family meal with a Mediterranean flair.
This dish became a family favorite after our first winter dinner, filling the house with wonderful aromas and warm memories.
Ingredients
- Meats: 500 g (1 lb) boneless lamb shoulder or leg, cut into 2.5 cm (1-inch) cubes, 1 tbsp smoked paprika
- Vegetables: 1 medium red onion, finely chopped, 2 garlic cloves, minced, 1 red bell pepper, diced, 1 medium zucchini, diced, 400 g (14 oz) canned diced tomatoes, 100 g (3.5 oz) baby spinach
- Spices & Seasonings: 1 tsp ground cumin, 1 tsp dried oregano, ½ tsp ground cinnamon, ¼ tsp dried chili flakes (optional), Salt and black pepper, to taste
- Grains & Liquids: 200 g (1 cup) orzo pasta, 750 ml (3 cups) low-sodium chicken or vegetable stock, 1 tbsp olive oil
- Garnishes: 50 g (⅓ cup) crumbled feta cheese, Fresh parsley, chopped, Lemon wedges
Instructions
- Step 1:
- In a large heavy pot or Dutch oven, heat olive oil over medium-high heat. Toss the lamb cubes with smoked paprika, salt, and pepper, then add to the pot. Sear for 3 4 minutes until browned on all sides. Remove and set aside.
- Step 2:
- Reduce heat to medium. Add onion and cook for 2 3 minutes until softened. Stir in garlic, bell pepper, and zucchini. Cook for 5 minutes, stirring occasionally.
- Step 3:
- Add cumin, oregano, cinnamon, and chili flakes (if using). Cook for 1 minute, until fragrant.
- Step 4:
- Return the lamb to the pot. Add the canned tomatoes and stock. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
- Step 5:
- Stir in the orzo and simmer for 10 12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Step 6:
- Fold in spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper.
- Step 7:
- Serve hot, garnished with crumbled feta, chopped parsley, and lemon wedges.
Save to Pinterest This recipe always brings everyone together at the table, sharing stories and laughter over warm, delicious food.
Serving Suggestions
Serve with a crisp Greek salad and crusty bread to complement the rich flavors of the lamb and orzo.
Allergen Information
Contains wheat (orzo) and milk (feta cheese). For gluten-free alternatives, use gluten-free pasta or rice; for dairy-free, omit feta or use a plant-based alternative.
Nutritional Information
Per serving: 520 calories, 17 g total fat, 52 g carbohydrates, 35 g protein.
Save to Pinterest This Mediterranean lamb and orzo supper is sure to become a staple in your home, perfect for cozy nights.
Recipe Frequently Asked Questions
- → What cut of lamb is best for this dish?
Boneless lamb shoulder or leg cut into cubes works best as it becomes tender and flavorful when cooked slowly with spices.
- → Can I use a different pasta instead of orzo?
Yes, small pasta shapes like couscous or gluten-free options such as rice can be substituted to accommodate dietary preferences.
- → How do I enhance the smoky flavor?
Adding smoked paprika and a dash of smoked salt or liquid smoke intensifies the smoky aroma and depth in the dish.
- → What sides pair well with this meal?
A crisp Greek salad and crusty bread complement the rich flavors and provide a fresh contrast to the hearty main.
- → Is this dish suitable for dairy-free diets?
Omit the crumbled feta or replace it with a plant-based cheese alternative to make the dish dairy-free.
- → Can I make this vegetarian?
Yes, replace lamb with chickpeas or mushrooms to retain texture and protein while keeping it plant-based.