Pin it 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 quickly became a family favorite thanks to its rich flavors and easy cleanup with just one pot.
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 3 4 minutes until browned on all sides Remove and set aside
- Step 2:
- Reduce heat to medium Add onion and cook for 2 3 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 10 12 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
Pin it This dish is always a hit during family dinners bringing everyone together around the table for a warm meal and lively conversation.
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
Required Tools
Large heavy pot or Dutch oven Sharp knife and cutting board Wooden spoon
Allergen Information
Contains Wheat (orzo) Milk (feta cheese) Check stock and feta for hidden allergens For dairy free omit feta or use a plant based alternative
Pin it 
Enjoy this comforting Mediterranean dish with your loved ones and savor every bite.
Recipe FAQ
- → What cut of lamb works best for this dish?
Boneless lamb shoulder or leg cut into 1-inch cubes is ideal as it stays tender during simmering and absorbs smoky spices well.
- → Can I substitute the orzo with another grain?
Yes, gluten-free pasta, rice, or even quinoa can be used if preferred, adjusting cooking times accordingly.
- → How do the spices contribute to the flavor?
Smoked paprika provides a deep smoky aroma, while cumin, oregano, and cinnamon add warmth and Mediterranean earthiness.
- → What is the best way to prevent the orzo from sticking?
Stir frequently during the orzo simmering stage and use sufficient stock to allow the pasta to cook evenly without drying out.
- → How can I adjust the heat level?
Including dried chili flakes adds mild heat, which can be omitted or increased based on personal preference.
- → What are suitable garnishes for this dish?
Crumbled feta, freshly chopped parsley, and lemon wedges add brightness and complement the smoky, savory flavors.