Greek lamb with orzo

Greek lamb with orzo

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(152 ratings)

Prep: 20 mins Cook: 2 hrs, 35 mins

More effort

Serves 6
Entertaining doesn't have to equal stress, this spruced up one-pot is perfect for people with little time for preparation

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal696
  • fat36g
  • saturates16g
  • carbs58g
  • sugars7g
  • fibre4g
  • protein40g
  • salt0.68g
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Ingredients

  • 1kg shoulder of lamb
  • 2 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp chopped oregano, or 1 tsp dried
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • ½ tsp ground cinnamon
  • 2 cinnamon stick, broken in half
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g can chopped tomato
  • 1.2l hot chicken or vegetable stock
  • 400g orzo (see know-how below)
  • freshly grated Parmesan, to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.

  2. Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.

  3. Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.

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Comments, questions and tips

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localhero
12th Jun, 2015
5.05
This is a family favourite - I halve the amounts which makes plenty for a family of 4 and serve with peas or sugar snaps. The lamb always melts in the mouth!
deedeeandme
4th Jun, 2015
Just made this for my Belgian friend's birthday lunch (always a bit nervous and doubtful when I cook for her as she used to be the Chef in her own Belgian Cuisine Restaurant and she's GOOOOOD!). What a success and she was so impressed with the flavours.of cinnamon being added to lamb in a Greek dish!! Cooked this in my slow cooker the day before so the dish had time to develop the flavours overnight and it was beautiful and tender. No problem with finding Orzo as some people have mentioned previously. Here in Portugal it's called "Pevide (Risone)" and my Portuguese in-laws use this alot in their traditional Chicken soup (Canga). Look forward to making this again when Hubby comes home soon. Thanks GF for a successful lunch!!
saschlet
23rd Mar, 2015
5.05
To save time I use chopped lamb steaks. I don't bother with the cinnamon stick as I usually forget to take it out (bad idea!), using chicken stock gives a better flavour and I add in frozen peas for the final 5 minutes. I also use 400g orzo but 1l of stock rather than 1.2l.
CalWotty's picture
CalWotty
28th Feb, 2015
3.8
This dish was really tasty and quite easy to make. As a very amateur cook i was impressed with he results. Would definitely make it again and maybe add some more veg.
kindabola
11th Feb, 2015
The dish was nice but not amazing, which I thought it would be after reading the reviews. I added garlic with the onions and carrots at stock point. However found this dish blend.
studentcook146
5th Feb, 2015
5.05
This was delicious. I have never had orzo before but I agree with most people below, the dish would not be the same without it. For 3 people I used 550g of lamb and added a chopped carrot when I added the chopped tomatoes. I also served it with boiled carrots and broccoli and 2 of the baguettes which you part cook at home.
bubli
14th Dec, 2014
5.05
Made this today and it was finger lickin' good, everyone liked it. Was a bit afraid that it'll be very runny, as after 1.5 hour in the oven there was still quite a lot of liquid left, but orzo soaked it in nicely and the resulting texture was just right. And it is really no-stress cooking, one just chucks the casserole into the oven and can slack off for almost 2 hours. Plus, there's very little dishes to wash.
r15972
21st Nov, 2014
I made this last night and it was rather nice. I think next time I will add a small amount of tomato purée to enhance the tomato flavour. According to my OH this recipe would also work well with hilopites
fivestillsmiling
15th Oct, 2014
This is amazing and made a great lunch for friends and they ALL wanted the recipe. I made it the day before and added the orzo the next day as i reheated it in the oven, so it was a really easy dish on the day!
heybear
1st Oct, 2014
5.05
This is hands down one of my favourite Good Food recipes. It's absolutely delicious and is easy to make. And best of all, it can be prepared ahead of time - so it's ideal for dinner parties. I will continue to cook this again and again.

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