Pin it A hearty one-pot dish featuring tender lamb, aromatic spices, smoky flavors, and orzo pasta, perfect for a comforting family meal with a Mediterranean flair.
This recipe has become a family favorite as the smoky spices combined with tender lamb make every bite delicious and memorable.
Ingredients
- Meats: 500 g (1 lb) boneless lamb shoulder or leg, cut into 2.5 cm (1 inch) cubes, 1 tbsp smoked paprika
- Vegetables: 1 medium red onion, finely chopped, 2 garlic cloves, minced, 1 red bell pepper, diced, 1 medium zucchini, diced, 400 g (14 oz) canned diced tomatoes, 100 g (3.5 oz) baby spinach
- Spices & Seasonings: 1 tsp ground cumin, 1 tsp dried oregano, ½ tsp ground cinnamon, ¼ tsp dried chili flakes (optional), Salt and black pepper, to taste
- Grains & Liquids: 200 g (1 cup) orzo pasta, 750 ml (3 cups) low sodium chicken or vegetable stock, 1 tbsp olive oil
- Garnishes: 50 g (⅓ cup) crumbled feta cheese, Fresh parsley, chopped, Lemon wedges
Instructions
- Step 1:
- In a large heavy pot or Dutch oven, heat olive oil over medium high heat. Toss the lamb cubes with smoked paprika, salt, and pepper, then add to the pot. Sear for 3 4 minutes until browned on all sides. Remove and set aside.
- Step 2:
- Reduce heat to medium. Add onion and cook for 2 3 minutes until softened. Stir in garlic, bell pepper, and zucchini. Cook for 5 minutes, stirring occasionally.
- Step 3:
- Add cumin, oregano, cinnamon, and chili flakes (if using). Cook for 1 minute, until fragrant.
- Step 4:
- Return the lamb to the pot. Add the canned tomatoes and stock. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
- Step 5:
- Stir in the orzo and simmer for 10 12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Step 6:
- Fold in spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper.
- Step 7:
- Serve hot, garnished with crumbled feta, chopped parsley, and lemon wedges.
Pin it This dish often brings everyone around the table sharing stories and laughter as the rich flavors warm both heart and home.
Notes
For a smokier flavor, add a dash of smoked salt or a few drops of liquid smoke. Substitute lamb with chicken thighs or keep it vegetarian by using chickpeas. Serve with a crisp Greek salad and crusty bread. Pairs well with a medium bodied red wine such as Grenache or Merlot.
Required Tools
Large heavy pot or Dutch oven, Sharp knife and cutting board, Wooden spoon
Nutritional Information
Calories 520, Total Fat 17 g, Carbohydrates 52 g, Protein 35 g per serving
Pin it Enjoy this smoky Mediterranean lamb and orzo supper as a wonderful weeknight meal that never disappoints.
Recipe FAQ
- → What cut of lamb works best?
Boneless lamb shoulder or leg, cut into evenly sized cubes, browns well and remains tender after simmering.
- → Can orzo be substituted?
Yes, gluten-free pasta or rice can be used for dietary preferences without altering the dish's core flavors.
- → How to enhance smoky flavor?
Adding smoked salt or a few drops of liquid smoke intensifies the smoky notes alongside smoked paprika.
- → Is feta cheese optional?
Feta adds a creamy, tangy finish but can be omitted or replaced with plant-based cheese alternatives.
- → What sides pair well with this dish?
A crisp Greek salad and crusty bread complement the hearty lamb and orzo flavors beautifully.
- → How long does the dish take to prepare?
Preparation takes about 20 minutes, with 40 minutes cooking time, totaling approximately 1 hour.