Greek Lamb and Orzo Recipe
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.
- 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
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.