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.
I first served this to my family on a chilly evening and it quickly became a favorite comfort dish.
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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: for garnish
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Instructions
- Sear the Lamb:
- 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 3 to 4 minutes until browned on all sides. Remove and set aside.
- Cook Vegetables:
- Reduce heat to medium. Add onion and cook for 2 to 3 minutes until softened. Stir in garlic, bell pepper, and zucchini. Cook for 5 minutes, stirring occasionally.
- Add Spices:
- Add cumin, oregano, cinnamon, and chili flakes if using. Cook for 1 minute, until fragrant.
- Simmer:
- 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.
- Cook Orzo:
- Stir in the orzo and simmer for 10 to 12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Add Spinach:
- Fold in spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper.
- Serve:
- Serve hot, garnished with crumbled feta, chopped parsley, and lemon wedges.
Save This recipe always brings my family together around the table sharing stories and laughter.
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Serving Suggestions
Pair with a crisp Greek salad and crusty bread for a complete Mediterranean meal.
Storage Tips
Leftovers store well in the fridge for up to 3 days and freeze nicely for up to 1 month.
Nutritional Information
Per serving: 520 calories, 17 g total fat, 52 g carbohydrates, 35 g protein.
Save 
This dish is a flavorful and comforting supper that’s perfect any night of the week.
Recipe Q&A
- → What cut of lamb works best?
Boneless lamb shoulder or leg cut into 1-inch cubes is ideal for tender, flavorful results.
- → Can I substitute the orzo pasta?
Yes, you can use gluten-free pasta or rice to suit dietary needs without losing texture.
- → How do I enhance the smoky flavor?
Adding smoked salt or a few drops of liquid smoke intensifies the smoky aroma.
- → Is it possible to make this vegetarian?
Substitute lamb with chickpeas and use vegetable stock for a satisfying vegetarian version.
- → What sides pair well with this dish?
A crisp Greek salad and crusty bread complement the rich flavors beautifully.
- → How is the cooking process structured?
The lamb is seared first, then vegetables and spices are cooked before simmering with tomatoes, stock, and orzo until tender.
