Get ready to embark on a mouthwatering adventure that combines tender, succulent lamb with perfectly cooked orzo in a rich, aromatic sauce that screams authentic Greek cuisine. This isn't just another recipe – it's a flavor explosion that will transform your dinner table into a Mediterranean paradise, bringing the warmth and passion of Greek cooking right into your home. Whether you're a seasoned home chef or a curious food lover, this Greek Lamb and Orzo dish promises to be your new go-to comfort meal that will impress family and friends alike!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 lb lamb shoulder, cubed
- 1 cup orzo pasta
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1 tsp oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Cube the lamb shoulder into bite-sized pieces, chop the onion, and mince the garlic. Set these aside.
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium-high heat. Once hot, add the cubed lamb shoulder. Season with salt and pepper. Sear the lamb on all sides until browned, about 5-7 minutes.
- Once the lamb is browned, remove it from the pot and set it aside on a plate. In the same pot, add the chopped onion and cook for about 3-4 minutes until softened and translucent. Stir occasionally to prevent burning.
- Add the minced garlic to the pot and sauté for an additional 1 minute, until fragrant.
- Return the browned lamb to the pot. Pour in the can of diced tomatoes (with their juices) and the chicken broth. Stir to combine.
- Add the oregano to the mixture and season with additional salt and pepper to taste. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. This will allow the flavors to meld and the lamb to become tender.
- After 30 minutes, add the orzo pasta to the pot. Stir well to ensure the pasta is submerged in the liquid.
- Cover the pot again and continue to simmer for an additional 10-12 minutes, or until the orzo is cooked al dente and has absorbed some of the liquid. Stir occasionally to prevent sticking.
- Once the orzo is cooked, remove the pot from heat. Taste and adjust seasoning with more salt and pepper if necessary.
- To serve, spoon the Greek lamb and orzo into bowls. Garnish with freshly chopped parsley for a burst of color and flavor.
- Enjoy your delicious Greek lamb and orzo dish!
Tips
- Choose the Right Cut: Use lamb shoulder for maximum tenderness and flavor. The marbling ensures your meat stays juicy during cooking.
- Searing is Key: Take time to properly brown the lamb. This step develops deep, complex flavors that are crucial to the dish's success.
- Don't Rush the Simmer: Low and slow cooking allows the lamb to become incredibly tender and lets the flavors meld beautifully.
- Orzo Timing Matters: Add the pasta towards the end of cooking to prevent it from becoming mushy. It should be al dente with a slight bite.
- Fresh Herbs Make a Difference: Use fresh parsley for garnishing – it adds a bright, fresh note that cuts through the rich lamb.
- One-Pot Wonder: This recipe minimizes cleanup while maximizing flavor. Use a heavy-bottomed pot or Dutch oven for even heat distribution.Pro Tip: For an extra authentic touch, serve with a dollop of tzatziki or a sprinkle of crumbled feta cheese on top!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 95mg
