Aegean Lamb with Orzo
Transport your taste buds to the sun-drenched shores of the Mediterranean with this hearty and aromatic Aegean Lamb with Orzo. Tender chunks of boneless lamb shoulder are slowly simmered in a rich, spiced tomato and white wine broth infused with cinnamon, allspice, oregano, and fresh rosemary. Orzo pasta absorbs the flavorful sauce, creating a luscious, one-pot meal that's perfectly balanced with briny Kalamata olives and a creamy crumble of feta cheese. Finished with a scattering of fresh parsley, this dish combines comfort and elegance, ideal for both weeknight dinners and special occasions. Simple yet deeply flavorful, this recipe celebrates classic Mediterranean flavors while being easy to prepare and irresistibly satisfying. Serve it hot and let the vibrant, savory notes transport you to the Aegean coast.
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Recipe Information
Ingredients
- 600 grams boneless lamb shoulder, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground allspice
- 1 teaspoons dried oregano
- 1 teaspoons fresh rosemary, chopped
- 400 grams canned diced tomatoes
- 500 ml chicken or beef broth
- 125 ml dry white wine
- 200 grams orzo pasta
- 75 grams kalamata olives, pitted and halved
- 75 grams crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- to taste salt
- to taste black pepper
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the lamb cubes with salt and pepper, then brown them in batches until golden on all sides. Remove the lamb from the pot and set aside.
Reduce the heat to medium, add the remaining 1 tablespoon of olive oil, and sauté the onion until softened, about 5 minutes.
Add the minced garlic, ground cinnamon, ground allspice, dried oregano, and chopped rosemary. Stir and cook for 1 minute until fragrant.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for 2 minutes.
Return the browned lamb to the pot and add the diced tomatoes and chicken or beef broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 60 minutes, or until the lamb is tender, stirring occasionally.
After 60 minutes, stir in the orzo. Cover and cook for another 15-20 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid. Add a little extra broth or water if needed.
Stir in the kalamata olives and adjust seasoning with salt and pepper, if necessary.
Serve the Aegean lamb with orzo hot, garnished with crumbled feta cheese and chopped fresh parsley.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1749 mg | 76% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.1 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 787 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
