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 dish quickly became a favorite at home thanks to its robust flavors and simple preparation.
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: as garnish
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 This meal always brings our family together around the table, sparking conversation and joy.
Notes
For a smokier flavor, add a dash of smoked salt or a few drops of liquid smoke. Substitute lamb with chicken thighs or keep it vegetarian by using chickpeas. 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
Per serving: 520 Calories, 17 g Total Fat, 52 g Carbohydrates, 35 g Protein.
Save This recipe is a perfect blend of comforting and exotic that you'll want to make again and again.
Recipe FAQs
- → How can I achieve the smoky flavor in this dish?
Using smoked paprika and optional smoked salt or liquid smoke infuses the lamb and sauce with rich smoky notes that define the flavor profile.
- → Can I substitute the lamb with another protein?
Yes, chicken thighs work well as a substitute, or for a vegetarian option, chickpeas can be used for added texture and protein.
- → What’s the best way to cook the orzo evenly?
Add the orzo to the simmering sauce and stir occasionally, allowing it to absorb the flavors and soften without sticking to the pot.
- → How can I make this dish gluten-free?
Replace orzo with a gluten-free pasta alternative or rice to accommodate gluten-free dietary needs.
- → What garnishes best complement this meal?
Crumbled feta, fresh parsley, and lemon wedges add brightness and enhance the layered Mediterranean flavors.