This lamb and orzo stew is so comforting and delicious - one taste of it and you'll always want to make it. We love using orzo as it almost mimics risotto rice, but without the faff of constantly stirring. This one couples the flavours of lamb with dried oregano and cinnamon for an authentic Greek taste.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
2 hrs
Total Time:
2 hrs 25 mins
Ingredients
1Tbsp.
vegetable oil
1
diced lamb (leg or shoulder), excess fat trimmed
2
red onions, finely sliced
1Tbsp.
dried oregano
1tsp.
ground cinnamon
400g
tin chopped tomatoes
1l
vegetable stock
200g
orzo pasta
50g
pitted black olives, roughly chopped
large handful fresh parsley, roughly chopped
Directions
Step 1
Heat the oil in a large heatproof casserole dish or pan and brown the lamb pieces (do this in batches to avoid the meat sweating). Once all the meat is browned, lift out and set aside on a plate.
Step 2
Return the casserole/pan to the heat and add the onions. Cook gently for 10min until softened (add a little water if the pan looks too dry). Stir in the oregano and cinnamon. Cook for 1min, then stir in the tomatoes, stock and browned lamb. Cover and simmer for 1¼hr, stirring occasionally,
or until the lamb is tender.
Step 3
Stir the orzo into the casserole/pan and cook, uncovered, for a further 10-12min or until the orzo is tender. Next stir in the olives and most of the parsley. Check the seasoning and garnish with the remaining parsley. Serve immediately.
Step 4
To freeze ahead, prepare to end of step 2, then leave to cool completely. Transfer mixture to a freezer-proof container, cover and freeze for up to three months. To serve, defrost overnight in the fridge. Reheat gently in a large pan and complete recipe.
GH TIPS:
Once the orzo is tender, it will continue to swell on standing. If you're not serving it immediately, add a little extra water until the desired consistency is reached.
You could use leftover roast lamb from any Sunday lunch feasts - just stir it in at the end.
If you want to make it totally hands-free, you could use a slow cooker to do the hard work for you.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
