Save 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 favorite in my family; the smoky spices combined with tender lamb make every meal special.
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.
Save This recipe always brings our family together, creating warm memories around the dinner table.
Serving Suggestions
Pair with a crisp Greek salad and crusty bread for a complete meal.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.
Dietary Modifications
For a vegetarian version, replace lamb with chickpeas and omit feta or use vegan alternatives.
Save 
Enjoy serving this flavorful dish with a squeeze of fresh lemon for the perfect final touch.
Your Questions Answered
- → How can I achieve a smokier flavor?
Add smoked salt or a few drops of liquid smoke during cooking to deepen the smoky aroma.
- → Can I substitute the lamb with another protein?
Yes, chicken thighs work well, or use chickpeas for a vegetarian option.
- → What type of pot is best for cooking this dish?
A heavy pot or Dutch oven retains heat evenly and works best to sear the meat and simmer ingredients thoroughly.
- → How do I know when the orzo is perfectly cooked?
Simmer the orzo until tender and most liquid is absorbed, usually around 10 to 12 minutes; it should be soft but not mushy.
- → What sides complement this Mediterranean dish?
A crisp Greek salad and crusty bread pair wonderfully, as does a medium-bodied red wine like Grenache or Merlot.