Greek lamb with orzo

Greek lamb with orzo

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(156 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 onions, 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 sticks, 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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lacemaker52
7th Sep, 2017
0.05
too many of your recipes are covering up the calories for these meals my conclusion the calories are off the scale.I won't try any meals I don't know how many calories are in them.You disappoint me.
jilldotcom
17th Oct, 2017
The calories ARE displayed top right
tohara1
18th Aug, 2017
This is a delicious recipe. I get my local butcher to dice the lamb for me and it is always very tender once it's cooked . I add 200g of feta to the recipe when it comes out of the oven instead of the parmesan and it makes it very creamy. A fuss free dinner party recipe.
HV1
9th Aug, 2017
Good basic Anglicised recipe. Greeks usually use beef for this recipe not lamb. The quantity of olive oil is just right to make it silky and smooth. Beware that dependent upon the type of Orzo and size the more or less you will need. Some just sucks up the beautiful stock and some takes longer to cook, either way it is gorgeous. If feeling really piggish can be served with a small portion of Gigantes Plaki, but you won't get that in Greece, as they are generally only served as a starter.
Kellyjj201989's picture
Kellyjj201989
2nd Jul, 2017
3.8
Tryed this today very nice but i did add more ground cinnamon than stated, i also used allspice and 1/2 tsp of cumin powder, i used 2 bay leafs broken in half and 2crushed garlics, and lots more oregano than stated, also done on stove not oven.
durrace
25th Jun, 2017
3.8
While the orzo was cooking, I read the comments and got really worried it would be a total failure; however, after following the recipe exactly, I have to say it turned out perfectly. The lamb was very very tender, and while my partner/wife thought it could have used more flavour, I liked it! I was worried there was too much liquid, when adding the orzo, but the orzo absorbed all the liquid. I'd make it again.
Cath4091
1st Apr, 2017
2.55
Not too sure about this. Only needed half the stock and the lamb needed an extra hour to cook to the point of being tender. I struggled to get any depth of flavour with the ingredients listed. Actually searched a very similar recipe by Mary berry and she includes wine and more herbs and I think that's probably better. I would try it again because it's simple but take Mary's advice.
kwearing
4th Jan, 2017
@Luckycherry yep it was more like a soup, and don't know if the lamb shoulder was a bad selection but I found it quite chewy; as opposed to tender. Followed the recipe to the letter.
HV1
3rd May, 2017
Oh dear, what a shame, All ovens are different, that could be your problem. This is authentic, shoulder of lamb can take longer to cook. Suggest you try it with beef as well, Greeks use beef a lot of the time. It is a wonderful silky dish and gorgeous, shame you had a failure.
Luckycherry
20th Oct, 2016
2.55
Made this for first time tonight for dinner found the 1.2l far to much liquid meat and orzo swimming around anyone else found this?

Pages

Foxychic80
23rd Mar, 2017
Can I do this with a leg of lamb on the bone? How would it effect the cooking time?
goodfoodteam's picture
goodfoodteam
29th Mar, 2017
Thanks for your question. We would suggest sticking with the diced lamb shoulder for best results and to ensure cooking times are accurate.
alimay84
15th Oct, 2015
Could I adapt this recipe to be cooked in a slow cooker? Thanks
alimay84
15th Oct, 2015
Hi, could I adapt this for a slow cooker? Thanks
stevemaskery
26th Jun, 2016
5.05
I don't see why not. I did it long and slow all day and it ended up like a good risotto. I'm sure a slow cooker would be an excellent way to do it, just stir it once or twice.
sbulloch
24th Mar, 2015
Hi, I was thinking of making this for friends on saturday night. As a friend is on a gluten free diet, could I use brown rice instead and add it at the same as I would the orzo? many thanks
goodfoodteam's picture
goodfoodteam
31st Mar, 2015
Hi sbulloch, thanks for getting in touch. We haven't tested this recipe using brown rice so cannot guarantee perfect results. If you do decide to use rice instead of orzo you may want to boil the rice for 10-15 mins or so before adding to the dish as it takes longer to cook than the pasta. Alternatively, cook the rice separately and serve it on the side. Hope this helps. 
cjewing
17th Jan, 2015
Lovely. Read the othe reviews and made sure it didn't dry out so kept adding a little more stock as needed. Added an aubergine and some red pepper just to increase veg content otherwise followed recipe and very tasty, will def make again. Maybe a little red wine and garlic next time.
biggsybear
3rd Dec, 2014
How much stock should be added, I don't understand 1.2l ?
goodfoodteam's picture
goodfoodteam
5th Dec, 2014
Hi biggsybear, you will need 1.2 litres in metric which is the equivalent to 2 pints imperial. Hope this helps.
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