GreekDinner

Recipe Story

origins & traditions

This traditional Greek one-pot dish combines succulent lamb pieces with orzo pasta in a tomato-based broth infused with garlic, oregano, and cinnamon. The lamb is first browned to develop deep flavors, then simmered with vegetables and pasta until everything melds together beautifully. Fresh spinach wilts into the dish at the end, while crumbled feta cheese adds a tangy, creamy finish. This recipe showcases the simplicity and comfort of Greek home cooking, where quality ingredients and patience create extraordinary results. The one-pot method makes cleanup easy while allowing all the flavors to develop harmoniously. Perfect for family dinners or casual gatherings, this dish embodies the warmth of Greek hospitality and the Mediterranean approach to wholesome, satisfying meals that bring people together around the table.

Instructions

step by step

0/7 done

Cut 800g lamb into 1.5-inch cubes, pat dry, and season generously with salt and black pepper. Dice 2 onions, mince 4 garlic cloves, and chop 4 tomatoes.
Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown lamb in batches for 3-4 minutes per side until golden. Remove and set aside.
In the same pot, add diced onions and cook for 5 minutes until softened. Add garlic, 2 teaspoons oregano, 1 teaspoon cinnamon, and cook for 1 minute until fragrant.
Return lamb to pot along with chopped tomatoes, 3 tablespoons tomato paste, 4 cups beef broth, and 2 bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
Add 2 cups orzo pasta to the pot, stir well, and continue cooking covered for 12-15 minutes, stirring occasionally, until pasta is tender and has absorbed most of the liquid.
Stir in 2 cups fresh spinach and cook for 2 minutes until wilted. Remove from heat, discard bay leaves, and adjust seasoning with salt and pepper.
Serve hot in bowls, topped with crumbled feta cheese and fresh parsley. Drizzle with additional olive oil if desired.

Greek Lamb and Orzo One-Pot

4.2 (43)

A hearty Greek one-pot meal featuring tender lamb, orzo pasta, tomatoes, and aromatic herbs cooked together in a rich broth with feta cheese and fresh vegetables for a comforting Mediterranean dinner.

medium

1h 10m

6 servings

Ingredients

0 of 15 checked

Main Ingredients

800 grams lamb, cut into 1.5-inch cubes
2 cups pasta, orzo pasta
3 tablespoons tomato-paste

Aromatics

2 pieces onions, diced
4 cloves garlic, minced

Vegetables

4 pieces tomatoes, chopped
2 cups spinach, fresh

Toppings

1 cups cheese-feta, crumbled
3 tablespoons parsley, fresh chopped

Cooking Base

3 tablespoons olive-oil

Seasonings

2 teaspoons oregano, dried
1 teaspoons cinnamon, ground
2 pieces bay-leaves
2 teaspoons salt
1 teaspoons black-pepper, freshly ground

Chef Tips

expert advice

•For best results, use lamb shoulder or leg meat as they become tender and flavorful during braising.

•If the mixture becomes too thick while cooking the orzo, add more broth or water in small amounts.

•You can substitute orzo with other small pasta shapes like ditalini or small shells.

•For a richer flavor, use lamb stock instead of beef broth.

•Add a squeeze of fresh lemon juice before serving for extra brightness.

•This dish tastes even better the next day as the flavors continue to develop.

•For a spicier version, add a pinch of red pepper flakes with the oregano.

•If fresh tomatoes are not in season, use one 14-ounce can of diced tomatoes instead.

Greek

⭐ Highly Rated

30 minmedium