Lamb With Orzo Paste, Greek Style
Description
This comforting Greek-style dish features tender boneless lamb shoulder slow-braised until fork-tender, then combined with al dente orzo pasta. The savory sauce is enriched with roasted tomatoes, aromatic yellow onions, and fresh herbs like dill and parsley. It offers a rich, hearty texture with bright, herbal notes that balance the richness of the lamb. Perfect for a cozy weeknight dinner or a special family gathering, this one-pot meal delivers deep, satisfying flavors. The combination of tender meat and starchy orzo soaking up the flavorful broth makes it an irresistible comfort food that is both rustic and elegant. Simple to prepare with pantry staples, it promises a memorable dining experience.Ingredients
Directions
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Season the boneless lamb shoulder generously with salt and pepper.
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In a large Dutch oven, heat 3 tablespoons of olive oil over medium-high heat.
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Brown the lamb shoulder on all sides until golden brown, about 5-7 minutes per side.
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Add enough chicken broth to the pot to cover the meat halfway up the sides.
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Cover the pot and simmer the lamb over low heat until very tender, approximately 2 hours.
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Remove the cooked lamb from the pot and set aside, covered to keep warm.
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Skim the fat from the surface of the broth in the pot.
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Add more broth if necessary to bring the total liquid volume to 4 cups.
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Remove the broth from the heat and set aside temporarily.
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Wipe out the Dutch oven if needed, then return it to medium heat and add 1/2 cup of olive oil.
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Add the orzo pasta to the hot oil and toss for 1 minute to coat lightly.
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Add the chopped yellow onion and saut until translucent, about 5 minutes.
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Stir in the chopped tomatoes, dried dillweed, and chopped parsley.
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Return the lamb and the reserved 4 cups of broth to the pot.
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Cover and simmer until the broth is absorbed and the orzo is tender, about 30 minutes.
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If the dish is too wet when the pasta is tender, uncover and cook for a few more minutes to reduce the sauce.
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Stir in the fresh lemon juice just before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 2324.5kcal
- % Daily Value *
- Total Fat 156.6g241%
- Saturated Fat 48.4g242%
- Cholesterol 650.7mg217%
- Sodium 1312.0mg55%
- Total Carbohydrate 22.8g8%
- Dietary Fiber 4.8g20%
- Sugars 12.0g
- Protein 187.5g375%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth if the orzo has absorbed too much liquid.
Variations: For a vegetarian version, substitute the lamb with extra firm tofu or chickpeas and use vegetable broth. You can also add spinach or kale during the last 5 minutes of cooking for added greens.
Tip: Ensure the lamb is cooked until fork-tender before proceeding with the pasta. If the meat is not tender after 2 hours, continue simmering in 15-minute increments.
Ingredient Note: Orzo pasta resembles rice but is made from wheat. Cooking times may vary slightly depending on the brand, so check for doneness a few minutes before the estimated time.
