Save to Pinterest 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 dish quickly became a family favorite when I first served it on a chilly evening everyone enjoyed the rich flavors and comforting textures.
Ingredients
- 500 g (1 lb) boneless lamb shoulder or leg: cut into 2.5 cm (1 inch) cubes
- 1 tbsp smoked paprika: for seasoning the lamb
- 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: adds rich flavor
- 100 g (3.5 oz) baby spinach: fresh greens to fold in
- 1 tsp ground cumin: aromatic spice
- 1 tsp dried oregano: Mediterranean herb
- ½ tsp ground cinnamon: warm spice note
- ¼ tsp dried chili flakes (optional): for a mild kick
- Salt and black pepper: to taste
- 200 g (1 cup) orzo pasta: the grain component
- 750 ml (3 cups) low sodium chicken or vegetable stock: for cooking the orzo and lamb
- 1 tbsp olive oil: for browning
- 50 g (⅓ cup) crumbled feta cheese: garnish
- Fresh parsley: chopped for garnish
- Lemon wedges: to serve alongside
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 34 minutes until browned on all sides. Remove and set aside.
- Step 2:
- Reduce heat to medium. Add onion and cook for 23 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 1012 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.
Save to Pinterest This recipe has created many memorable moments for my family especially during weekend dinners where everyone gathers around the table to share stories and food.
Serving Suggestions
Serve this dish with a crisp Greek salad and crusty bread to soak up the flavorful sauce.
Dietary Modifications
For gluten free, substitute orzo with gluten free pasta or rice. For dairy free, omit feta or use a plant based alternative.
Wine Pairings
Pairs well with a medium bodied red wine such as Grenache or Merlot.
Save to Pinterest This smoky Mediterranean lamb and orzo supper completes any weeknight bringing warmth and rich flavor in every bite.
Recipe FAQs
- → What cut of lamb works best for this dish?
Boneless lamb shoulder or leg cut into cubes is ideal for even cooking and tender results.
- → Can I substitute orzo with another grain?
Yes, you can use gluten-free pasta or rice as alternatives, adjusting cooking times accordingly.
- → How do smoky flavors develop in this meal?
Smoked paprika and optional smoked salt or liquid smoke impart rich, smoky notes that enhance the savory lamb.
- → What spices are key to the Mediterranean flavor in this dish?
Cumin, oregano, cinnamon, and chili flakes combine to create a warm and aromatic Mediterranean spice profile.
- → What garnishes complement this supper?
Crumbled feta, fresh parsley, and lemon wedges add freshness and tangy brightness to balance the rich flavors.
- → Are there vegetarian alternatives for the meat?
Chickpeas can replace lamb to provide protein and maintain hearty texture in a vegetarian variation.