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 recipe quickly became a family favorite thanks to its rich aroma and ease of preparation.
Ingredients
- Boneless lamb shoulder or leg: 500 g (1 lb), cut into 2.5 cm (1-inch) cubes
- Smoked paprika: 1 tbsp
- Red onion: 1 medium, finely chopped
- Garlic cloves: 2, minced
- Red bell pepper: 1, diced
- Zucchini: 1 medium, diced
- Canned diced tomatoes: 400 g (14 oz)
- Baby spinach: 100 g (3.5 oz)
- Ground cumin: 1 tsp
- Dried oregano: 1 tsp
- Ground cinnamon: ½ tsp
- Dried chili flakes (optional): ¼ tsp
- Salt and black pepper: to taste
- Orzo pasta: 200 g (1 cup)
- Low-sodium chicken or vegetable stock: 750 ml (3 cups)
- Olive oil: 1 tbsp
- Crumbled feta cheese: 50 g (⅓ cup)
- Fresh parsley: chopped
- Lemon wedges: to garnish
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 34 minutes until browned on all sides. Remove and set aside.
- Step 2:
- Reduce heat to medium. Add onion and cook for 23 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 Making this dish has become a cherished part of our family dinners, bringing everyone together around the table.
Serving Suggestions
Serve with a crisp Greek salad and crusty bread for a full Mediterranean experience.
Dietary Information
Contains wheat from orzo pasta and dairy from feta cheese. Suitable substitutions make it adaptable for gluten and dairy free diets.
Cooking Tips
Use fresh herbs for garnishing and adjust spices based on your preferred heat level.
Save to Pinterest This satisfying lamb and orzo supper is a perfect balance of smoky flavors and comforting textures, ideal for a cozy night in.
Recipe FAQs
- → Can I substitute lamb with other proteins?
Yes, chicken thighs or chickpeas work well as alternatives, maintaining rich flavor and texture.
- → How can I enhance the smoky flavor?
Adding smoked salt or a few drops of liquid smoke intensifies the smoky profile without overpowering.
- → What is the best way to cook the orzo evenly?
Simmer the orzo in the broth with the lamb and vegetables, stirring occasionally to prevent sticking.
- → Are there gluten-free ingredient options?
Substitute traditional orzo with gluten-free pasta or rice, and use plant-based cheese to avoid dairy if needed.
- → What wine pairs well with this meal?
Medium-bodied reds such as Grenache or Merlot complement smoky lamb and Mediterranean spices nicely.
- → How to adjust seasoning for spice preferences?
Modify chili flakes amount or omit depending on desired heat; salt and pepper can be adjusted to taste.