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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  • 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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Frantic Flapjack
23rd Jun, 2015
Very easy to make. Made this the day before we ate it. I used less stock (about a litre) and about 225g orzo. The orzo does suck up the liquid so keep an eye on it while cooking. Well received at the table.
12th Jun, 2015
This is a family favourite - I halve the amounts which makes plenty for a family of 4 and serve with peas or sugar snaps. The lamb always melts in the mouth!
4th Jun, 2015
Just made this for my Belgian friend's birthday lunch (always a bit nervous and doubtful when I cook for her as she used to be the Chef in her own Belgian Cuisine Restaurant and she's GOOOOOD!). What a success and she was so impressed with the flavours.of cinnamon being added to lamb in a Greek dish!! Cooked this in my slow cooker the day before so the dish had time to develop the flavours overnight and it was beautiful and tender. No problem with finding Orzo as some people have mentioned previously. Here in Portugal it's called "Pevide (Risone)" and my Portuguese in-laws use this alot in their traditional Chicken soup (Canga). Look forward to making this again when Hubby comes home soon. Thanks GF for a successful lunch!!
23rd Mar, 2015
To save time I use chopped lamb steaks. I don't bother with the cinnamon stick as I usually forget to take it out (bad idea!), using chicken stock gives a better flavour and I add in frozen peas for the final 5 minutes. I also use 400g orzo but 1l of stock rather than 1.2l.
CalWotty's picture
28th Feb, 2015
This dish was really tasty and quite easy to make. As a very amateur cook i was impressed with he results. Would definitely make it again and maybe add some more veg.
11th Feb, 2015
The dish was nice but not amazing, which I thought it would be after reading the reviews. I added garlic with the onions and carrots at stock point. However found this dish blend.
5th Feb, 2015
This was delicious. I have never had orzo before but I agree with most people below, the dish would not be the same without it. For 3 people I used 550g of lamb and added a chopped carrot when I added the chopped tomatoes. I also served it with boiled carrots and broccoli and 2 of the baguettes which you part cook at home.
14th Dec, 2014
Made this today and it was finger lickin' good, everyone liked it. Was a bit afraid that it'll be very runny, as after 1.5 hour in the oven there was still quite a lot of liquid left, but orzo soaked it in nicely and the resulting texture was just right. And it is really no-stress cooking, one just chucks the casserole into the oven and can slack off for almost 2 hours. Plus, there's very little dishes to wash.
21st Nov, 2014
I made this last night and it was rather nice. I think next time I will add a small amount of tomato purée to enhance the tomato flavour. According to my OH this recipe would also work well with hilopites
15th Oct, 2014
This is amazing and made a great lunch for friends and they ALL wanted the recipe. I made it the day before and added the orzo the next day as i reheated it in the oven, so it was a really easy dish on the day!


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