Lamb With Orzo Paste, Greek Style

This hearty Greek-inspired dish features tender boneless lamb shoulder slow-braised until fork-tender, then simmered with orzo pasta in a flavorful tomato and herb broth. The combination of savory lamb, earthy dill, and fresh parsley creates a deeply satisfying meal that is both comforting and elegant. Perfect for family dinners or casual gatherings, this one-pot wonder requires minimal active time but delivers maximum flavor. The orzo absorbs the rich juices, creating a cohesive dish that feels rustic yet refined. Serve warm for a protein-packed experience that brings the warmth of a Mediterranean kitchen to your table.

Cooking Method: Baking, Sautéing, Stewing

Cuisine: Greek

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 2370.6

Description

This hearty Greek-inspired dish features tender boneless lamb shoulder slow-braised until fork-tender, then simmered with orzo pasta in a flavorful tomato and herb broth. The combination of savory lamb, earthy dill, and fresh parsley creates a deeply satisfying meal that is both comforting and elegant. Perfect for family dinners or casual gatherings, this one-pot wonder requires minimal active time but delivers maximum flavor. The orzo absorbs the rich juices, creating a cohesive dish that feels rustic yet refined. Serve warm for a protein-packed experience that brings the warmth of a Mediterranean kitchen to your table.

Ingredients

3 pound Boneless lamb shoulder
3 tablespoon Olive oil for pan browning
6 cup Canned / fresh chicken broth
1/2 cup Olive oil
2 cup Orzo paste
1 1/2 cup Yellow onion, peeled and chopped
2 lg Ripe tomatoes, chopped
2 teaspoon Dried dillweed
1/4 cup Chopped parsley
1 large Lemon, juiced
to taste Salt and pepper

Directions

1
Season the boneless lamb shoulder with salt and pepper to taste.
2
Heat the 3 tablespoons of olive oil in a large stove-top Dutch oven over medium-high heat.
3
Brown the lamb shoulder on all sides until golden brown. Remove from pot and set aside.
4
Add enough chicken broth to the pot to come halfway up the side of the meat if it were still there, or simply add 2-3 cups of broth.
5
Return the lamb to the pot, cover, and simmer on low heat until the meat is very tender, about 2 hours.
6
Remove the lamb from the pot and set aside, covered, to keep warm.
7
Skim the fat from the surface of the stock in the pan. Add more broth if necessary to have 4 cups of liquid. Remove stock from heat and set aside.
8
Heat the Dutch oven again over medium heat and add the 1/2 cup of olive oil.
9
Add the orzo pasta and toss for one minute to lightly toast.
10
Add the chopped onion and saut until translucent and soft, about 5 minutes.
11
Stir in the chopped tomatoes, dried dillweed, and parsley.
12
Return the lamb to the pot along with the reserved 4 cups of stock.
13
Squeeze the juice of the lemon over the mixture.
14
Cover and simmer until the broth is absorbed and the pasta is tender, about 30 minutes.
15
If the dish is too wet when the pasta is tender, uncover and cook for a few more minutes to reduce the sauce.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2370.6kcal

% Daily Value *
Total Fat 156.8g242%
Saturated Fat 48.4g242%
Cholesterol 650.7mg217%
Sodium 1319.8mg55%
Total Carbohydrate 33.3g12%
Dietary Fiber 7.0g29%
Sugars 17.1g
Protein 189.0g378%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: greek, lamb, orzo, braised, tomatoes, dill, parsley, onion, one-pot, comfort food, mediterranean, herbs, shoulder, broth, simmered, protein, family dinner, rustic, savory, tender

Read it online: https://www.chefs-mate.com/recipe/lamb-with-orzo-paste-greek-style-2/