Greek lamb with orzo

Greek lamb with orzo

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(157 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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  • 1kg shoulder of lamb
  • 2 onions, sliced



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

  • 1 tbsp chopped oregano, or 1 tsp dried



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


  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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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.
20th Oct, 2016
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?
11th Nov, 2017
Probably not cooked long enough or not upon the right heat, maybe not enough orzo. Never turns out like soup. You must have misread the recipe xx
10th Nov, 2016
Probably too much stock and not cooked for long enough. Also possible you oven is not the same temperature as it says. All ovens are different and do vary in temperature. Hope this helps a little.
16th Oct, 2016
Great for an informal supper with friends. I did this just as the recipe suggests and it worked perfectly, served with the olive, caper and feta salad. It may not look elegant, but delivers on flavour, my guests really enjoyed it.
21st Aug, 2016
I made this a few years ago and thought it was a bit bland so didn't make it again until now, having read more comments. So I added 2tsps of cumin and doubled the oregano. I also switched to the hob when I added the orzo and it was done in 20 mind. Then I stirred in lots of feta at the end. Really enjoyed it this time! So easy to make.
26th Jun, 2016
It didn't look very pretty, but it tasted delicious. One of my guests pronounced it my "best meal ever" and I've been cooking for them for 25 years! I did double the amount of cinnamon and coriander and it could have taken more coriander than that. I threw in a handful of chopped parsley at the end, too. I did need to add extra stock with the orzo, but the resultant texture was excellent, like a good risotto. I served it with the Greek salad suggested in the Tips box, too. Definitely 5 stars.
4th Aug, 2016
It should really have oregano in it as coriander will make it taste very very different. It really is delicious and silky.
17th May, 2016
Excellent dish, fed 7 with crusty bread and salad. Will make again!
4th May, 2016
Definitely need the olive oil adds favour. Gave this to Greek restaurateurs, they embraced it and stated it as authentic. All my guests have thoroughly enjoyed it and have taken the recipe. I cooked it exactly to the instructions. It was glorious and so tasty with plenty enough for the next day lunches


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