Pin This 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 family favorite after I first made it on a chilly evening, filling our home with incredible aromas.
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 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.
Pin This This recipe always brings my family together especially on cold nights when we crave something warm and satisfying.
Serving Suggestions
Serve with a crisp Greek salad and crusty bread to complete the Mediterranean experience.
Wine Pairing
Pairs well with a medium-bodied red wine such as Grenache or Merlot that complements the smoky spices.
Variations
Substitute lamb with chicken thighs or omit meat entirely and add chickpeas for a vegetarian option.
Pin This 
This dish is a perfect weeknight meal with lots of flavors and comforting textures.
Recipe FAQs
- → How do I ensure the lamb stays tender?
Brown the lamb cubes well before simmering to seal juices. Simmer gently in stock and tomatoes to break down fibers, resulting in tender meat.
- → Can I substitute orzo with another grain?
Yes, you can replace orzo with rice or a gluten-free pasta for different textures and dietary needs.
- → What spices provide the smoky flavor?
Smoked paprika is the main spice for smoky warmth, complemented by cumin, oregano, and optional chili flakes for depth.
- → How do I adapt this dish for a vegetarian option?
Replace lamb with chickpeas or hearty vegetables, and use vegetable stock to maintain richness and body.
- → What sides pair well with this Mediterranean supper?
A crisp Greek salad and crusty bread enhance the meal, and medium-bodied red wines like Grenache or Merlot complement the flavors.
- → How to prevent orzo from overcooking?
Stir occasionally during simmering and monitor cooking time closely, removing from heat once tender but firm.