Greek Lamb and Orzo Recipe

Greek Lamb and Orzo Recipe
Staff Writer
Lamb Orzo

Alexis Anderson

Lamb Orzo

My tiny Manhattan kitchen and distaste for doing dishes have turned me into the queen of the one-pot meals over the years. This particular one-pot meal is not only super easy, but it tastes great (my hyper-critical, culinary-blessed roommate even said so).

Serve with plain yogurt, Simple Tzatziki, or feta cheese, and a side of toasted pita.

Click here to see 9 Divine Greek Recipes.

Ingredients

  • 1 pound ground lamb
  • Two 14 ½-ounce cans whole peeled tomatoes, juices reserved
  • 1 cup water
  • 3 cups uncooked orzo pasta
  • 2 stalks celery, cut into ½-inch pieces
  • 1 medium onion, chopped
  • 2/3 teaspoon allspice
  • 1 teaspoon salt
  • 2  teaspoons cayenne
  • 3 bay leaves
  • 3 teaspoons dried oregano
  • 2 cloves garlic, minced

Directions

Heat a large saucepan over medium-high heat. Stir in the lamb, breaking it up into crumbles, and cook until browned (with no visible pink).

In the same pan, stir in the tomatoes and their juice, water, orzo, celery, onion, allspice, salt, cayenne, bay leaves, oregano, and garlic. Bring the mix to a boil.

Reduce the heat to medium low, cover, and simmer, stirring occasionally, until the orzo is tender and has absorbed the liquid from the tomatoes and extra water — about 15 minutes. Combine with the cooked lamb and serve. 

Greek Shopping Tip

Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine

Greek Cooking Tip

Simplicity is the secret to Greek cuisine, so paying attention to details such as marinating, seasoning well, and using only the freshest ingredients is key.