Save Pin 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 to my family on a chilly evening and it instantly became a staple for comfort food dinners.
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
- Medium zucchini: 1, 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: as garnish
Instructions
- Sear Lamb:
- 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 to 4 minutes until browned on all sides. Remove and set aside.
- Sauté Vegetables:
- Reduce heat to medium. Add onion and cook for 2 to 3 minutes until softened. Stir in garlic, bell pepper, and zucchini. Cook for 5 minutes, stirring occasionally.
- Add Spices:
- Add cumin, oregano, cinnamon, and chili flakes if using. Cook for 1 minute until fragrant.
- Simmer:
- 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.
- Cook Orzo:
- Stir in the orzo and simmer for 10 to 12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Finish:
- Fold in spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper.
- Serve:
- Serve hot garnished with crumbled feta, chopped parsley, and lemon wedges.
Save Pin This recipe always brings my family together for a warm and satisfying meal that everyone enjoys.
Serving Suggestions
Serve with a crisp Greek salad and crusty bread for a complete Mediterranean dining experience.
Allergen Information
Contains wheat from orzo and milk from feta cheese. For gluten-free substitute orzo with gluten-free pasta or rice and omit feta or use a plant-based alternative for dairy-free.
Nutritional Information
Per serving: 520 calories, 17 g total fat, 52 g carbohydrates, 35 g protein.
Save Pin 
This smoky Mediterranean lamb and orzo supper is sure to become a favorite, perfect for cozy family dinners.
Recipe FAQs
- → What cut of lamb works best for this dish?
Boneless lamb shoulder or leg cut into cubes is ideal for tenderness and flavor absorption during cooking.
- → Can I use a different grain instead of orzo?
Yes, substitute orzo with rice or gluten-free pasta for alternative textures or dietary preferences.
- → How do the spices enhance the dish?
Smoked paprika adds depth and smokiness, while cumin, oregano, and cinnamon create a warm Mediterranean flavor profile.
- → When should the spinach be added?
Spinach is stirred in near the end of cooking and wilted for two minutes to retain freshness and color.
- → What are good side dishes to pair with this meal?
A crisp Greek salad and crusty bread complement the flavors, while a medium-bodied red wine pairs well.
- → Is this dish suitable for dairy-free diets?
Omit the feta cheese or replace it with a plant-based alternative to keep it dairy-free.