Name: Greek Baked Lamb and Orzo
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 tbsp olive oil; 1.5 lb boneless lamb shoulder, cut into 1-inch cubes; 1 large yellow onion, finely chopped; 3 garlic cloves, minced; 1 tsp dried oregano; 1 tsp sweet paprika; 0.5 tsp ground cinnamon; Salt and freshly ground black pepper, to taste; 2 cups canned crushed tomatoes; 2 tbsp tomato paste; 2 cups hot beef or lamb broth; 1 cup dry orzo pasta; 1 bay leaf; 1 strip of lemon peel; 2 tbsp unsalted butter; 0.25 cup grated kefalotyri or Parmesan cheese; 2 tbsp chopped fresh flat-leaf parsley; 1 tbsp crumbled feta, optional; Extra-virgin olive oil, for drizzling

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A classic Greek comfort dish featuring tender chunks of lamb slow-baked with orzo pasta in a rich tomato sauce until the pasta absorbs all the savory juices. This one-pan meal delivers deep Mediterranean flavor with minimal effort.

Prep Time20 mins

Cook Time75 mins

Total Time95 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

620 kcalCalories
28 gFat
10 gSaturated Fat
52 gCarbs
4 gFiber
7 gSugar
38 gProtein
720 mgSodium
780 mgPotassium
90 mgCalcium
4 mgIron
10 mgVitamin C
180 mcgVitamin A

Ingredients

For the lamb

2 tbsp olive oil
1.5 lb boneless lamb shoulder, cut into 1-inch cubes
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 tsp dried oregano
1 tsp sweet paprika
0.5 tsp ground cinnamon
Salt and freshly ground black pepper, to taste

For the sauce and orzo

2 cups canned crushed tomatoes
2 tbsp tomato paste
2 cups hot beef or lamb broth
1 cup dry orzo pasta
1 bay leaf
1 strip of lemon peel
2 tbsp unsalted butter
0.25 cup grated kefalotyri or Parmesan cheese

For finishing

2 tbsp chopped fresh flat-leaf parsley
1 tbsp crumbled feta, optional
Extra-virgin olive oil, for drizzling

Directions

Preheat the oven to 350°F (175°C). Heat the olive oil in a wide oven-safe Dutch oven or deep skillet over medium-high heat and sear the lamb cubes in batches until browned on all sides, about 6 to 8 minutes total; transfer to a plate.
Reduce heat to medium, add the chopped onion to the same pot, and cook until softened and lightly golden, about 5 minutes. Stir in the garlic, oregano, paprika, and cinnamon and cook 1 minute until fragrant.
Return the lamb and any juices to the pot along with the crushed tomatoes, tomato paste, broth, bay leaf, and lemon peel. Season with salt and pepper, bring to a gentle simmer, cover, and transfer to the oven. Braise for 45 minutes until the lamb is fork-tender.
Remove the pot from the oven and increase the oven temperature to 400°F (200°C). Stir in the dry orzo and butter, making sure the pasta is submerged in the liquid. Cover and bake for 18 to 22 minutes, stirring once at the halfway point, until the orzo is al dente and has absorbed most of the liquid.
Discard the bay leaf and lemon peel. Sprinkle the cheese over the top, return to the oven uncovered for 3 to 5 minutes until lightly golden, then rest off the heat for 5 minutes to let the orzo set.
Drizzle with olive oil, scatter the parsley (and feta, if using) over the top, and serve straight from the pan in shallow bowls.

Cook’s Notes

Cut the lamb into even 1-inch pieces so they braise at the same rate and stay tender without drying out.
If the orzo looks dry before it is fully cooked, splash in 0.25 to 0.5 cup of hot broth and continue baking until tender.
A wide ceramic or clay baking dish works beautifully for the final bake and helps the orzo develop a slightly crisp top layer.
Toast the dry orzo in a little butter for 2 minutes before adding the liquid if you prefer a nuttier, deeper flavor.
Leftovers keep well in the refrigerator for up to 3 days; add a splash of broth when reheating to loosen the orzo.

DinnerSavoureux