Hearty one-pot dish featuring smoky lamb, aromatic spices, orzo, and fresh Mediterranean flavors.
# What You’ll Need:
→ Meats
01 - 1 lb boneless lamb shoulder or leg, cut into 1-inch cubes
02 - 1 tbsp smoked paprika
→ Vegetables
03 - 1 medium red onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 red bell pepper, diced
06 - 1 medium zucchini, diced
07 - 14 oz canned diced tomatoes
08 - 3.5 oz baby spinach
→ Spices & Seasonings
09 - 1 tsp ground cumin
10 - 1 tsp dried oregano
11 - ½ tsp ground cinnamon
12 - ¼ tsp dried chili flakes (optional)
13 - Salt and black pepper, to taste
→ Grains & Liquids
14 - 1 cup orzo pasta
15 - 3 cups low-sodium chicken or vegetable stock
16 - 1 tbsp olive oil
→ Garnishes
17 - ⅓ cup crumbled feta cheese
18 - Fresh parsley, chopped
19 - Lemon wedges
# Step-by-Step Guide:
01 - Heat olive oil in a large heavy pot over medium-high heat. Toss lamb cubes with smoked paprika, salt, and pepper. Add lamb to pot and sear for 3–4 minutes until evenly browned on all sides. Remove lamb and set aside.
02 - Reduce heat to medium. Add chopped onion and cook for 2–3 minutes until softened. Stir in minced garlic, diced red bell pepper, and zucchini. Continue cooking for 5 minutes, stirring occasionally.
03 - Incorporate ground cumin, dried oregano, ground cinnamon, and optional chili flakes. Cook for 1 minute until spices release their aroma.
04 - Return seared lamb to pot. Add canned diced tomatoes and stock. Bring mixture to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - Stir in orzo pasta and simmer for 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
06 - Fold in baby spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and black pepper as needed.
07 - Plate the dish hot, garnished with crumbled feta cheese, chopped parsley, and lemon wedges.
