Greek lamb with orzo

Greek lamb with orzo

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

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 2 hrs 35 mins

Freezable

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.
Try

To freeze

Freeze at the end of step 2. Defrost in the fridge overnight, then return to the casserole and bring slowly to the boil. Add a little water if it looks dry. Stir in the orzo, cover and bake for 20 mins.

Know-how: Orzo

The Italian word orzo means barley. When cooked, it has a texture similar to risotto rice. Look for it in the specialist sections of supermarkets, or in Greek, Italian and Middle Eastern delis. It can go by a variety of other names including puntaletti and romarino. If you can't find it, use another small pasta, like trofie.

Mary says...

Relaxed, easy entertaining is always top of my list. Simply put the dish in the centre of the table for everyone to help themselves. Add some good crusty bread and side salad, and you have a real feast

Fancy a side dish?

Olive, caper & feta salad: Tear 1 romaine lettuce into a large bowl. Scatter over 1 thinly sliced small red onion, ½ cucumber, peeled and cut into chunks, a good handful of kalamata olives and 2 tbsp capers. Whisk together 1 tbsp red wine vinegar with 3 tbsp olive oil, drizzle over, then top with 100g crumbled feta.

Per serving

696 kcalories, protein 40g, carbohydrate 58g, fat 36 g, saturated fat 16g, fibre 4g, sugar 7g, salt 0.68 g

Recipe from Good Food magazine, April 2008.

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Latest comments and suggestions

Results 81-100

  • Binder photo bakeacake09

    03 December 2009

    bakeacake09 rated and commented on this recipe

    5 stars

    This recipe went down very well indeed! I made it for 5 people and there was still some left over, I too had a problem finding the Orzo pasta but got it in Waitrose in the end. Very tasty, the lamb was cooked to perfection, and the parmesan finished it off beautifully. I made a greek salad to go on the side and the feta cheese really complimented the meal. Will definitely cook this again! :O))))

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  • Binder photo peacock

    17 December 2009

    peacock rated and commented on this recipe

    4 stars

    Really nice flavours - the cinammon doesn't make it too sweet. I got my orzo from Harvey Nichols.

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  • Binder photo Anna

    02 March 2010

    Anna rated this recipe

    5 stars

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  • Binder photo FeeFee

    01 May 2010

    FeeFee rated and commented on this recipe

    5 stars

    Absolutely delicious! took on board suggestions and added a little fresh chilli , red wine, a red pepper and a courgette. Also, only added about a third of the quantity of orzo suggested and it was perfect. We had it with Gregg Wallace's Simple Greek Salad and some fresh bread. Wonderful meal.

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  • Binder photo stacey

    23 June 2010

    stacey commented on this recipe

    I absolutuely adore this reciepe made it last night for the family. went down a treat would definelty recommend making it is so easy

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  • Binder photo indrielangel

    01 July 2010

    indrielangel rated and commented on this recipe

    5 stars

    I live in Greece, and made this for my family, who all thought it was great and authentic-tasting. It's also authentic made with short macaroni-type pasta. I didn't add the cinnamon sticks, just the powdered stuff, and I thought it had plenty of cinnamon taste. Instead of Parmesan, why not try Feta - I crumbled this over the top and it was perfect.

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  • Binder photo indrielangel

    12 July 2010

    indrielangel commented on this recipe

    Forgot to say - also great with beef, or even chicken!

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  • Binder photo KarenC

    17 July 2010

    KarenC commented on this recipe

    Lovely recipe, just got back from Rhodes and tracked down this recipe after eating something very similar on holiday... very authentic. I would add more cinnamon next time. Found orzo in a large Asda store in the pasta isle no problem. Boyfriend loved it, daughter loved it, even 8 month old twin grandbabies loved it, the lamb is so soft and the orzo nice and small, ideal for weaning!

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  • Binder photo Mrs Bun

    22 July 2010

    Mrs Bun rated and commented on this recipe

    2 stars

    The rave reviews persuaded me to make this recipe, but to be honest I was disappointed. Should've followed someone else's tip and added chilli and red wine to give it a bit more taste. Won't make again

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  • Binder photo Sue

    02 August 2010

    Sue commented on this recipe

    made this for the 3rd time this weekend for supper with friends. Fantastic as before! the flavours are so good, but superb if made the day before and chilled in the fridge before reheating. The salad suggested complements the whole dish. Everyone enjoyed it!

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  • Binder photo isel

    25 August 2010

    isel commented on this recipe

    For people who are having trouble finding 'orzo' it's just plain old barley! I don't know why they don't just use the most common/English name, it's daft.

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  • Binder photo Ay$e

    07 September 2010

    Ay$e rated this recipe

    5 stars

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  • Binder photo DS

    16 September 2010

    DS commented on this recipe

    Having found this can;t wait to try it. I must admit, I always bring a couple of packets of Orzo back from Greece with me.

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  • Binder photo Trisha

    23 September 2010

    Trisha rated and commented on this recipe

    4 stars

    I love this dish; have made it many times. Good, reliable recipe.

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  • Binder photo LizSavage

    26 September 2010

    LizSavage commented on this recipe

    I get orzo from Waitrose, I've never seen it at my local Tesco.

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  • Binder photo minkyminou

    30 September 2010

    minkyminou rated and commented on this recipe

    5 stars

    YYUUUUUUUUUUUUUUUUUUUM YUM!!!! I added a sliced red pepper and roasted in the pan with the other bits at the start. So easy to make.

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  • Binder photo Chef Cam

    02 October 2010

    Chef Cam rated and commented on this recipe

    4 stars

    This was very good and I loved the orzo - first time I had tried it and I really enjoyed it in this dish. It was very "lamby" tho - I would add some other flavours and probably another tin of tomato, some tomato puree and less stock. I also addded a glass of red wine, a bouquet garni and used fresh and dried oregano. Went down a storm with my dinner party guests who all asked for seconds and the recipe!

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  • Binder photo Doris

    12 October 2010

    Doris rated and commented on this recipe

    5 stars

    Absolutely delicious!..we all loved this recipe, so easy and lamb was sooo tasty. I served it with the suggested feta salad and pitta's with a greek yoghurt dip. Is most definatley now one of our favourites!!! (Oh and found Orzo in Tesco's specialist world food aisle) You have to try it...........

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  • Binder photo teapot

    09 November 2010

    teapot rated and commented on this recipe

    4 stars

    Really delicious flavours and textures. I accidentally bought leg of lamb instead of shoulder but it was absolutely fine. Instead of the cinammon powder I put in half a teaspoon of greek moussaka mix instead which I brought home form a greek holiday which worked great. I found orzo in Waitrose. I actually made mine in the slow cooker and I put the meat, stock, tomatoes onions and spices in for about 3-4 hours on high and then added the orzo and went out for 4 hours. When I got back it was just perfect. There is a tiny bit left over which I'm looking forward to trying tomorrow. Would definitely make again!

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  • Binder photo d41d0y

    13 November 2010

    d41d0y rated and commented on this recipe

    5 stars

    Absolutely gorgeous! So easy and tasty. Wonder if anyone has tried making this with beef as lamb is hard to get here in Norway out of season?

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 2 hrs 35 mins

Freezable

Melt-in-the-mouth lamb

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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Per serving

696 kcalories, protein 40g, carbohydrate 58g, fat 36 g, saturated fat 16g, fibre 4g, sugar 7g, salt 0.68 g

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