Greek lamb with orzo

Greek lamb with orzo

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(153 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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donnerkebab
17th May, 2016
5.05
Excellent dish, fed 7 with crusty bread and salad. Will make again!
HV1
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
brenwilson
24th Apr, 2016
Adapted this to use up some left-over minced lamb - browned the lamb in a saute-pan like a bolognese, adding a chopped carrot and celery with the spices, then simmered for ten minutes with the stock and tomatoes before adding the orzo and simmering a further 20 minutes. Oh and I added a couple of teaspoons of ground cumin. Didn't think the parmesan was a good idea, but would have added some feta if I'd had some. Very quick and easy, and very tasty.
Trojangirl
22nd Jul, 2016
Can you tell me what orzo is???
HV1
4th Aug, 2016
It is pasta and looks like rice. You can get it in Sainsbury's pasta aisle and also Tesco as part of their Finest range. Delis should all sell it.
jofranks
13th Apr, 2016
Great flavours, no need for all the stock.
neezy1911
24th Mar, 2016
5.05
Very good. I slow cooked the lamb on low for 10hrs but added 2 packs of prepared 3 bean casserole packs from Tesco. I took out the carrots as don't like ultra soft carrots but I did boil these up and served separately. Also added more herbs and spice as per the previous comments. Even added the orzo to the slow cooker and it worked really well. Meat fell off the bone, as tender as it could be. It was delish!!
katrinab101
16th Feb, 2016
5.05
Great recipe! Only had around 600g of lamb so used an aubergine to make up the 'meat' content. Worked out very well although probably could reduce the stock as the aubergine released its liquid too. Added 5mins extra time for the orzo. Definitely will make again this way with reduced meat. Like the idea of adding feta too. Fed two adults and three kids - have about another four portions left.
archangelrich
27th Jan, 2016
3.8
This was lovely. Doesn't need as much oil as the recipe says - once the lamb gets cooking, there's enough fat from that to keep things from burning. I too would also up the seasoning a bit. I used a mix of chicken and lamb stock (inexplicably I ran out of chicken stock cubes.....). I also found the orzo only needed just over half the cooking time - when I took it out to stir, it had already absorbed most of the liquid, so I left it out of the oven covered for a bit. Will definitely make again though.
mrsbee2389
26th Sep, 2015
2.55
Made this for tea tonight, halved the recipe for 2 adults and 2 toddlers and there was plenty to go round. I would make again but would double the herbs and spices at least as they didn't come through. I also won't add any oil in the first stage as lamb is naturally quite a fatty meat, and it resulted in quite a greasy dish.

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