Greek lamb with orzo

Greek lamb with orzo

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(132 ratings)

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Cooking time

Prep: 20 mins Cook: 2 hrs, 35 mins

Skill level

Moderately easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
696
protein
40g
carbs
58g
fat
36g
saturates
16g
fibre
4g
sugar
7g
salt
0.68g
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Ingredients

  • 1kg shoulder of lamb
  • 2 onions, sliced
  • 1 tbsp chopped oregano, or 1 tsp dried
  • ½ tsp ground cinnamon
  • 2 cinnamon sticks, broken in half
  • 2 tbsp olive oil
  • 400g can chopped tomatoes
  • 1.2l hot chicken or vegetable stock
  • 400g orzo (see know-how below)
  • freshly grated parmesan, to serve

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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.

Recipe from Good Food magazine, April 2008

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Comments

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pammatthews's picture

Very easy and tastes really good. Everyone liked it. Will do again.

cheeselover3's picture

I made this recipe when I had friends visit, it was absolutely gorgeous with such unusual flavour.

mautycka's picture
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Lovely and easy, fantastic success!

aaylett's picture
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This was gorgeous - even though I forgot all about the parmesan until the morning after! I bought the orzo in Asda. The shoulder had the bone in but my lovely husband cut all the meat off for me. Will see if I can buy this meat ready prepared in future because I am definitely cooking this agin.

beccamoore123's picture

Can anyone tell me please - Is the lamb boneless shoulder? Or bone in chopped up?
Thanks!

marrwyck's picture

I have cooked this dish twice. 1st time I found it a bit dry & the 2nd time I tweaked the recipe & it was delicious.

I only used a 1LB of Lamb as I cook for the 2 of us.

I mixed the lamb with a couple of teaspoons of Mrs. Balls Original South African Chutney then left it for a couple of hours before proceeding with the recipe.

At stage 2 of the recipe I added a jar of Al'fez Apricot and Coriander Authentic Moroccan Tagine Sauce & I only used 1 pint of Bouillon Vegetable stock.

For us this dish turned out to be delicious the 2nd time around & I will be cooking this dish again.

rachelchamberlain14's picture
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Best dish in the world!!! Easiest and tastiest meal ever how i love greek yvetsi! i couldnt find my greek recipe so tried this but put some red wine in and a little water in with the lamb and onions etc when cooking it for the suggested time of 45 mins as this is what i do with all my meat and it didnt disappoint the meat was sooo tender...def make this meal and save loads for the next day it tastes even better

emmaturnbull's picture
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Made this with leftover barbequed lamb (still pink inside), and cooked the dish on the hob. Cooked the onions etc first, added the lamb with the tomatoes and stock and reduced the cooking time. Loved how the orzo turned a liquid sauce into something substantial, and it tasted fine, but neither husband or I would hurry to have this again. Judging from other reviews we're in a minority - perhaps the longer cooking time and raw lamb are the way forward for this dish. It does work with cooked lamb, but definitely not a 5 star dish.

mikedacook's picture
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Great dish - cooked it loads
Orza hard to find (I thought it was a spelling mistake but Ouzo just doesn't do the trick!).
You can sometimes find it in Tescos but alternative small pasta shapes will do - Semi Di Melone from my local Deli (Matta's) works fine. I also add mushrooms and bacon.
I intend making it with Aubergines as a veggie alternative but not got beyond the meat counter so far.

santac's picture
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Love it! Easy & so tasty - loads left to freeze to. Really liked it with the salad too

dashna21's picture
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I tweaked this receipe slightly. I put a little crushed garlic, ground cumin and corriander powder and chilli flakes for the heat and found it brought the flavours out of the lamb. i also garnished with fresh corriander. Delcious except next time i'd use less cinnamon. My one year enjoyed it too.

cath34980's picture

Excellent! I made the lamb as per instructions and added it to the Aubergine curry with fresh tomato & coriander - it was delicious!

daisyeatslots1's picture

Very easy!! I've never been to Greece but I loved this!! I think my lid wasn't tight so a touch dry, I'll add more liquid to compensate next time. Lamb was tender though. I found the Orzo in the third Tesco I tried, in the pasta aisle, I think it depends on where you live as to which branch stocks it. Well worth finding as it gives body and texture. Like a grain on steroids! I made home made Greek bread to go with it (also very easy)x

bloonoo's picture

Absolutely loved this dish, so easy to make. I used Arborio risotto rice instead as Orzo was very expensive in Sainos, and worked just as well (have had it with orzo previously). lots of compliments from my friends and there were enough leftovers for dinner the next day. yum yum!

darrenbell284's picture
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Absolutely loved this, only just finished second portions! The flavours are intense and exciting, work perfectly with the lamb.

sarahk's picture
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A few problems. The flavours were great but the finished dish was far too dry. I did reduce the amount of orzo as sugeested to 350g. I will try again. Less orzo (300g) and some other tweeks might improve the moisture content. A good dish but not good enough for entertaining in it's present mode.

dashaplatt's picture
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Fantastic recipe and now one of my favourites!
I did make a few changes, though: I fry the lamb in batches before putting in the casserole pot. Then I fry the onions and 4-5 crushed garlic cloves. Add 1/2 tsp each of red chili flakes and coarse ground pepper, fry for a minute then add the stock (made up with ~300ml dry white wine) and tomatoes and bring to the boil. Pour into pot and cook from there. I also find it is better to put the cinnamon sticks in muslin so they are easy to remove. And as suggested by earlier reviewers, I find that ~300g of orzo is just about right.
Thank you, Mary Cadogan!

susied51's picture
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We had a crowd round for my husbands birthday earlier this year. We decided to have a cook-off with this recipe (I cooked) and my husband's favourite - chilli (he cooked).......I won! Excellent dish, had left overs next day - tasted even better. Had to use short pasta but it didn't matter. Made the greek salad to go with it too - delicious!

saschlet's picture
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Awesome. Went down really well! Used lamb steaks but they worked just as well as didn't want to buy a whole 1kg shoulder. Found orzo by the pasta, not in the "world food" section.

deluca's picture

Cant wait to try this I have spent 3 months looking for orzo and found it on Bolton Market there is a Greek stall in the inside market near the bus station

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