Save 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 for weeknight dinners, bringing everyone together around the table with its rich taste and satisfying texture.
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 34 minutes until browned on all sides. Remove and set aside.
- Step 2:
- Reduce heat to medium. Add onion and cook for 23 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 1012 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 Our family enjoys this dish on chilly evenings, sharing stories over bowls of warm, flavorful food that feels like a hug from the Mediterranean.
Notes
For a smokier flavor, add a dash of smoked salt or a few drops of liquid smoke. Serve with a crisp Greek salad and crusty bread. Pairs well with a medium-bodied red wine such as Grenache or Merlot.
Required Tools
Large heavy pot or Dutch oven, sharp knife and cutting board, wooden spoon
Nutritional Information
Calories: 520, Total Fat: 17 g, Carbohydrates: 52 g, Protein: 35 g (per serving)
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This dish is simple to prepare yet impressive in flavor, making it an ideal choice for both casual family meals and special occasions.
Questions & Answers
- → What cut of lamb works best?
Boneless shoulder or leg cubes are ideal for tenderness and slow cooking.
- → Can I substitute the orzo pasta?
Yes, gluten-free pasta or rice can be used for dietary needs.
- → How do smoked paprika and spices influence the flavor?
They add a warm, smoky depth and aromatic Mediterranean notes to the dish.
- → Is it possible to make this vegetarian?
Substitute lamb with chickpeas or other plant-based proteins for a vegetarian version.
- → What garnishes enhance this meal?
Crumbled feta, fresh parsley, and lemon wedges brighten flavors and add texture.
- → What is the best way to cook the lamb cubes?
Sear them in olive oil until browned to lock in juices before simmering with spices.