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 recipe has become a family favorite, reminding me of warm evenings and lively dinners filled with laughter and delicious food.
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.
Save to Pinterest This dish brings everyone to the table, sparking conversations and moments of togetherness that linger long after the meal is finished.
Serving Suggestions
Serve with a crisp Greek salad and warm crusty bread to complete your Mediterranean feast.
Variations
For a vegetarian option replace lamb with chickpeas and use vegetable stock. Try adding smoked salt or liquid smoke for an extra smoky depth.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
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This flavorful Mediterranean supper is sure to become a staple for cozy family dinners.
Recipe Q&A
- → What cut of lamb works best for this dish?
Boneless lamb shoulder or leg cut into cubes is ideal due to its tenderness and rich flavor after slow simmering.
- → Can I substitute orzo with another grain?
Yes, you can use gluten-free pasta, rice, or even quinoa as alternatives to orzo to suit dietary needs.
- → How can I enhance the smoky flavor?
Add a dash of smoked salt or a few drops of liquid smoke along with the smoked paprika for deeper smoky notes.
- → Is it possible to make this dish vegetarian?
Substitute the lamb with chickpeas or other legumes to preserve texture and protein while keeping it plant-based.
- → What side dishes complement this Mediterranean main?
A crisp Greek salad and crusty bread pair wonderfully, balancing the rich and hearty flavors.
- → Can leftovers be stored and reheated?
Store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently to maintain texture.