Greek lamb with orzo

Greek lamb with orzo

  • 1
  • 2
  • 3
  • 4
  • 5
(125 ratings)

By

Magazine subscription – 3 issues for £3

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

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
vanessa_allan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is dish is delicious - made it twice now. The lamb becomes lovely and tender for the long slow cooking. Try it now!!

emilybillson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I usually use two tins of tomatoes, mainly because I love tomatoes! I have also tried using boned lamb, cubed before cooking it and this works well and means that it is easier to serve. This recipe is just fabulous, everyone I have cooked it for LOVES it!

emkempe's picture

Great recipe. But I'll cut back a bit on the orzo next time.

wendywoods's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I cooked this recipe on Saturday for good friends who love good food. They asked for the recipe - that says it all. I couldn't find orzo so I used Puntette 23 which worked really well. Next time I cook this recipe I shall use my slow cooker.

janice_geddes's picture

Can't get orzo anywhere, very frustrating!

janice_geddes's picture

Can't get orzo anywhere, very frustrating!

wendywoods's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I cooked this recipe on Saturday night for good friends who love good food - they asked for the recipe - that says it all!!! Couldn't find orzo so used Puntette 23 - a tiny pasta which worked really well. Will try recipe in my slow cooker next time.

blulou's picture
  • 1
  • 2
  • 3
  • 4
  • 5

really disappointing - think the cinnamon should be either/or as that is all you can taste. Cinnamon alone does not a greek dish maketh.

hstanton's picture

HELP!
does anyone know where I can buy orzo in the Poole, Bournemouth, Dorset areas -
or Chippenham, Wiltshire??
Been looking for 2yrs now. Do not want to pay inflated internet p&p prices.

lynnster's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe, really easy, and the kids loved it too

dixonl's picture

Leilam

You say you cooked the lamb for 3 hours in a slow cooker, at what tempature?? low, med, or high??

maureenchalmers's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love the chuck it all in a pot recipe, but thought it lacked a depth of flavour
and could have benefited from browning meat
and par cooking onions first .
definitely better second day. Will try again though.

mayjane's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely agree with the comments. I also got orzo from tesco, I hadn't used it before and have since added it to other dishes. This dish just takes you straight back to Greece - fantastic.

hoodfood's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gone straight onto my favourites list. Tasted wonderful, and even better next day when microwaved for lunch. Plan to make it when friends come to lunch - it is so easy I will be unbelievably relaxed!

sarahcookerybook's picture
  • 1
  • 2
  • 3
  • 4
  • 5

One for domestic (greek) goddesses! Really easy to make and left my house filled with a wonderful lingering cinammon aroma. I also didn't find any orzo in my back-of-beyond location - "Or-what?" so used trusty risotto rice instead. At least it looked like the picture and tasted scrummy. PS: it tastes even better the next day.

verityboak's picture
  • 1
  • 2
  • 3
  • 4
  • 5

According to the April GF, half a teaspoon of grd cinnamon should be used.

cutiecheffie's picture

Yes, can someone clarify the cinnamon? How much ground cinnamon to use?

cutiecheffie's picture

Yes, can someone clarify the cinnamon? How much ground cinnamon to use?

coolitkid's picture

How much ground cinnamon should be used please ?

verityboak's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is def as good as everyone says! I couldn't find any of the above so used little pasta shapes... ok... macaroni. It was fantastic. Loved it with the feta from the salad. Great for making ahead (easier to remove the fat when it has cooled down). Bulked out the left overs with more pasta the next day and enjoyed it just as much.

Pages

Questions

Tips