Pin to Board 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 favorite in our family for its rich and smoky taste paired with the comforting texture of orzo pasta.
Ingredients
- Boneless lamb shoulder or leg: 500 g (1 lb), cut into 2.5 cm (1 inch) cubes
- Smoked paprika: 1 tbsp
- Red onion: 1 medium, finely chopped
- Garlic cloves: 2, 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:
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.
Pin to Board Our family gathers around this dish especially on cool evenings, sharing stories and enjoying the hearty blend of spices and tender lamb.
Serving Suggestions
Serve with a crisp Greek salad and crusty bread for a complete Mediterranean meal.
Substitute Options
Substitute lamb with chicken thighs or keep it vegetarian by using chickpeas for a hearty alternative.
Wine Pairing
Pairs well with a medium bodied red wine such as Grenache or Merlot.
Pin to Board 
This dish delivers authentic smoky Mediterranean flavors with ease making it perfect for weeknight dinners or special family occasions.
Common Questions
- → How do I achieve the smoky flavor in the lamb?
Using smoked paprika during the lamb searing process imparts a rich, smoky depth. For intensified flavor, a dash of smoked salt or liquid smoke can be added carefully to enhance the aroma.
- → Can orzo be substituted for other grains?
Yes, orzo can be replaced with rice, couscous, or gluten-free pasta alternatives if preferred. Adjust cooking time accordingly to ensure the grain is tender and absorbs flavors.
- → What vegetables complement this dish best?
Red bell pepper, zucchini, red onion, and baby spinach create a balanced blend of sweetness and earthiness, enhancing texture and color in the dish.
- → Is it necessary to use lamb shoulder or leg?
Lamb shoulder or leg works best due to their tenderness after slow cooking. However, chicken thighs or chickpeas offer great alternatives for different preferences.
- → How should this dish be served for best results?
Serve hot, garnished with crumbled feta, fresh parsley, and lemon wedges. Pairing with a crisp Greek salad or crusty bread complements the smoky and savory flavors.
- → Can this be made dairy-free or gluten-free?
Omit the feta for dairy-free options and substitute orzo with gluten-free pasta or rice to accommodate gluten intolerance while preserving the dish’s essence.