Greek Lamb and Orzo Bake

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Greek Lamb and Orzo Bake is a classic one-pan comfort dish featuring tender braised lamb shoulder simmered in a cinnamon-scented tomato sauce, then finished with orzo pasta and a golden crust of aged cheese. The orzo absorbs the rich juices as it bakes, creating a creamy, risotto-like texture beneath crispy browned edges. It is the kind of Sunday family meal that fills the kitchen with the warm, savory aromas of oregano, garlic, and slow-cooked meat.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 24 gFat
• 9 gSaturated Fat
• 48 gCarbs
• 3 gFiber
• 6 gSugar
• 35 gProtein
• 720 mgSodium
• 780 mgPotassium
• 160 mgCalcium
• 4 mgIron
• 12 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the lamb and sauce

• 2 lbs bone-in lamb shoulder, trimmed and cut into 1.5-inch pieces
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (14 oz) crushed tomatoes
• 1/2 cup dry red wine
• 1 cinnamon stick
• 2 bay leaves
• 1 1/2 tsp dried Greek oregano
• 2 1/2 cups hot beef or lamb broth, divided

For the orzo and finishing

• 1 1/2 cups dry orzo pasta (kritharaki)
• 3 tbsp unsalted butter, cubed
• 3/4 cup grated kefalotyri or pecorino Romano cheese
• 2 tbsp fresh flat-leaf parsley, chopped
• 1/2 tsp grated nutmeg

Directions

1. Preheat the oven to 350°F (175°C). Pat the lamb pieces dry with paper towels and season generously with salt and pepper. Heat 2 tablespoons of the olive oil in a large Dutch oven over medium-high heat and brown the lamb in batches, about 2 to 3 minutes per side, transferring the seared pieces to a plate as you go.
2. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the pot. Cook the onion for 6 to 7 minutes until softened and lightly golden, then stir in the garlic and tomato paste and cook for 1 minute until fragrant and brick-red in color.
3. Pour in the red wine, scraping up any browned bits from the bottom of the pot, and simmer for 2 minutes. Add the crushed tomatoes, cinnamon stick, bay leaves, oregano, the seared lamb with any juices, and 1 1/2 cups of the hot broth. Bring to a gentle boil, cover, and transfer to the oven. Braise for 45 minutes, or until the lamb is tender when pierced with a fork.
4. Remove the pot from the oven and discard the cinnamon stick and bay leaves. Stir in the orzo and the remaining 1 cup of hot broth, making sure the pasta is mostly submerged. Dot the surface with the butter and sprinkle with half of the grated cheese.
5. Cover and return to the oven for 20 minutes, until the orzo is tender and has absorbed most of the liquid. Uncover, sprinkle with the remaining cheese and the nutmeg, and bake uncovered for 8 to 10 minutes more until the top is golden and slightly crisp.
6. Let the bake rest for 10 minutes to allow the orzo to set, then scatter the chopped parsley over the top. Serve hot in shallow bowls, making sure to spoon up some of the crisped cheese from the bottom of the pot.

Cook’s Notes

• Brown the lamb in small batches; overcrowding the pot will steam the meat instead of searing it, which reduces flavor.
• If you cannot find kefalotyri, a mix of pecorino Romano and a little grated Parmesan gives a similar salty, sharp bite.
• For a more risotto-like kritharoto texture, stir the orzo once halfway through its covered bake so it releases more starch into the sauce.
• Bone-in lamb shoulder delivers the richest flavor and stays juicy through the long braise, but boneless leg of lamb cubes can be substituted; reduce braising time by about 10 minutes.
• Leftovers reheat beautifully with a splash of broth on the stovetop, as the orzo continues to absorb liquid as it sits.

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