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+ servings

Greek Lamb with Lemony Herbed Orzo

Ingredients

  • Fragrant and Saucy Lamb
  • 1 lb ground lamb
  • 1 Tbsp olive oil
  • 1 large onion, finely chopped
  • 6 cloves garlic, minced
  • 2 tsp ground cinnamon
  • 1 tsp dried oregano
  • 1 ½ tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp crushed red pepper flakes (more or less depending on your tolerance for heat)
  • 1 (28 oz) can whole tomatoes, drained and squished with your hands
  • 1 (14 oz) can diced tomatoes
  • 1 cup water
  • 5 oz fresh spinach, chopped (or any leafy green you happen to have on hand)

  • Lemony Herbed Orzo
  • 1 lb orzo
  • 2 cups fresh parsley, chopped
  • ¼ cup lemon juice, freshly squeezed is best
  • 2 Tbsp olive oil
  • salt and pepper, to taste

  • To Finish
  • ¼ cup kalamata olives, pitted and finely chopped
  • ½ cup crumbled feta

Instructions

  • Fragrant and Saucy Lamb
  • In a Dutch oven (or other heavy-bottomed pan), heat a Tbsp of olive oil over medium-high heat until it's shimmering.
  • Add the ground lamb and sprinkle with ½ tsp sea salt and a good grinding of black pepper. Cook, stirring to break it apart until it has browned.
  • Remove the lamb with a slotted spoon and drain all but a couple of Tbsp of the remaining fat
  • Return the pot to the stove-top and add the onion and garlic (still over medium-high)
  • Cook, stirring occasionally until the onions have softened and are golden (~ 5 minutes)
  • Stir in the spices (cinnamon, oregano, cumin, coriander, and red pepper flakes) and cook until they smell fragrant (~ 1-2 minutes).
  • Add the squished tomatoes
  • Cook, stirring occasionally, for 10 minutes.
  • Add the can of diced tomatoes, along with the water.
  • Bring to a boil, then turn the heat to low and simmer, uncovered, for 15 minutes
  • Add the browned lamb back to the pot, stir, cover the pot and allow it to cook for 20 minutes (stirring from time to time)
  • Add the fresh spinach and cook a couple of minutes more, until the spinach has wilted
  • Add additional sea salt + pepper, to taste (keep in the back of your mind that you'll be topping with feta and olives, which will also add saltiness)

  • Lemony Herbed Orzo
  • While the lamb and tomatoes are simmering, bring a large pot of well-salted water to a boil.
  • Add the orzo and cook according to the package directions, until al dente.
  • Reserve ½ cup of pasta water.
  • Drain the orzo.
  • Toss with the 2 Tbsp olive oil, the lemon juice, and chopped parsley (if you feel it needs a little more liquid, add a bit of the reserved pasta water)

  • Finish and Serve
  • Spread the orzo onto a serving platter
  • Spoon the lamb and sauce all over the top, then sprinkle with the feta and chopped olives.