Greek Lamb with Orzo

Succulent lamb shoulder simmered with tomatoes, cinnamon, and orzo pasta, finished with fresh herbs and served with cool yoghurt.

Dinner Lamb Slow Cooked One Pot Greek Orzo

Estimated Nutrition

Calories

655.8

kcal / serving

3934.5 kcal total

Carbs

33.6g

per serving

201.6 g total

Fat

39.7g

per serving

238.2 g total

Protein

40.4g

per serving

242.4 g total

Cook Time

155

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Sherry Vinegar

Dairy

serving

Greek Yoghurt

for serving

GrainsCereals

200

Orzo Pasta

piece

Flatbread

for serving

Liquids

500

Chicken Stock

Meat

Lamb Shoulder

cut into large chunks

NutsSeeds

clove

Garlic

sliced

piece

Bay Leaves

tbsp

Cinnamon

ground

tbsp

Parsley

freshly chopped

tbsp

Mint

freshly chopped

tbsp

Rosemary

freshly chopped

OilsFats

Vegetable Oil

Seafood

piece

Anchovy Fillets

Vegetables

piece

Onion

sliced

400

Chopped Tomatoes

canned

Method

Heat oil in a large casserole dish over medium heat and brown the lamb pieces on all sides.

Remove the lamb with a slotted spoon and set aside.

Fry the sliced onion and garlic in the dish for 10 minutes until soft.

Add bay leaves and anchovy fillets and cook for another 2 to 3 minutes.

Return the lamb to the dish and add tomatoes, cinnamon, and 500ml of chicken stock.

Bring to a boil, cover, and simmer for 2 hours.

Add 200g of orzo and cook for a further 20 minutes.

Stir in the sherry vinegar and fresh herbs before serving with yoghurt and flatbread.