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.
I first served this dish to my family on a chilly evening and it quickly became a beloved staple for weeknight dinners.
Ingredients
- Lamb: 500 g (1 lb) boneless lamb shoulder or leg, cut into 2.5 cm (1-inch) cubes
- Smoked paprika: 1 tbsp
- Red onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Red bell pepper: 1, diced
- Zucchini: 1 medium, diced
- Canned diced tomatoes: 400 g (14 oz)
- Baby spinach: 100 g (3.5 oz)
- Ground cumin: 1 tsp
- Dried oregano: 1 tsp
- Ground cinnamon: ½ tsp
- Dried chili flakes (optional): ¼ tsp
- Salt and black pepper: to taste
- Orzo pasta: 200 g (1 cup)
- Low-sodium chicken or vegetable stock: 750 ml (3 cups)
- Olive oil: 1 tbsp
- Crumbled feta cheese: 50 g (⅓ cup)
- Fresh parsley: chopped
- Lemon wedges: to garnish
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 always brings my family together, sharing stories over a deliciously warm meal.
Serving Suggestions
Serve with a crisp Greek salad and crusty bread to complement the rich flavors of the lamb and orzo.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Nutritional Information
Per serving: 520 calories, 17 g fat, 52 g carbohydrates, 35 g protein.
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Enjoy this comforting dish any night of the week for a flavorful Mediterranean experience.
Recipe Questions
- → What cut of lamb works best?
Boneless lamb shoulder or leg cut into cubes provides tenderness and holds flavor well throughout the cooking process.
- → Can I substitute the orzo pasta?
Yes, gluten-free pasta or rice are suitable alternatives, adjusting cooking times accordingly to maintain texture.
- → How do the spices enhance the dish?
Smoked paprika adds depth and smoky warmth while cumin, oregano, and cinnamon contribute Mediterranean aromatic complexity.
- → What is the best way to finish the dish?
Folding in fresh spinach at the end keeps it vibrant and tender, and garnishing with crumbled feta and chopped parsley adds layers of flavor and freshness.
- → How can I adjust spiciness?
Adding or omitting dried chili flakes lets you control heat without overpowering the smoky and herbaceous notes.
- → Are there good side pairings?
Serve with a crisp Greek salad and crusty bread; a medium-bodied red wine like Grenache complements the flavors nicely.