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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  • 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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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!
1st Oct, 2014
This is hands down one of my favourite Good Food recipes. It's absolutely delicious and is easy to make. And best of all, it can be prepared ahead of time - so it's ideal for dinner parties. I will continue to cook this again and again.
27th Aug, 2014
Made this for the second time this weekend and once again it was easy to do and tasted fantastic. The great thing with this is that you can do most of the cooking in the morning, reheat it when your guests arrive and then chuck in the Orzo and Bob's your uncle - lots of time for socialising and drinking. We served with a lovely greek salad and crusty bread as suggested.
5th May, 2014
We've made this three or four times now and it's always lovely - almost foolproof. Very good for when friends come round as you can just bung it in the oven and have time to chat without being flustered in the kitchen. One tip is don't be tempted to put more orzo in than stated as it swells and soaks up all the liquid so you could end up with a dry (but still delicious!) more solid meal!
13th Apr, 2014
Made this last night for some friends and it was a winner! I cooked it on a very low heat on the hob, and left it for 4 hours - I think the longer the better, and the meat was gorgeous and melting. I browned the meat first, and added some garlic. I also added cumin as I think this adds a lovely flavour to slow cooked meat dishes. I don't think this would serve 6 though - more like 4


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