Greek Lamb with Spinach and Orzo
Transport your taste buds to the Mediterranean with this Greek Lamb with Spinach and Orzo, a hearty one-pot meal bursting with vibrant flavors and comforting textures. Tender chunks of seared lamb simmer in a fragrant tomato-based broth infused with warm cinnamon and earthy oregano, creating a richly spiced base. The dish comes to life as delicate orzo pasta absorbs the savory juices, while fresh baby spinach adds a pop of color and nutrients. A bright splash of lemon juice ties it all together, with crumbled feta cheese offering a creamy, tangy finish. Perfect for cozy family dinners or entertaining, this dish pairs beautifully with crusty bread or a crisp side salad. Ready in under two hours, it’s a simple way to bring authentic Greek flavors to your table!
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder
- 4 tablespoons extra virgin olive oil
- 1 large yellow onion
- 4 garlic cloves
- 14.5 ounces diced tomatoes
- 2 cups chicken or beef broth
- 1 teaspoon dried oregano
- 0.5 teaspoons ground cinnamon
- 1 cup uncooked orzo
- 4 cups baby spinach
- 2 tablespoons lemon juice
- 0.5 cup feta cheese (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Trim excess fat from the lamb and cut it into 2-inch cubes. Season the lamb generously with salt and pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb cubes in batches until browned on all sides. Remove from the pot and set aside.
Finely chop the yellow onion and mince the garlic cloves. Add the remaining 2 tablespoons of olive oil to the pot and sauté the onion until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
Stir in the diced tomatoes, broth, dried oregano, and ground cinnamon. Bring the mixture to a simmer.
Return the seared lamb to the pot, cover, and reduce the heat to low. Let the lamb simmer for 60 minutes, stirring occasionally.
After 60 minutes, stir in the uncooked orzo and continue to cook for another 15 minutes, or until the orzo is tender, stirring occasionally to prevent sticking.
Add the baby spinach to the pot and stir until wilted, about 2-3 minutes. Remove the pot from the heat and stir in the lemon juice.
Taste and adjust the seasoning with additional salt and pepper if needed.
Top with crumbled feta cheese if desired before serving. Serve warm with crusty bread or a simple green salad on the side.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 965 mg | 42% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.6 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 694 mg | 15% | |
*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.
