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Looking for a tasty, easy dinner? One Pot Lamb with Orzo is the answer. This Greek-inspired dish combines tender lamb, flavorful herbs, and hearty orzo pasta all cooked in one pot. You’ll love how simple it is to make.
The magic happens as the orzo soaks up the rich lamb juices and tomato sauce. The result? A comforting meal that’s perfect for chilly nights. Plus, with only one pot to clean, you’ll spend less time doing dishes and more time enjoying your food.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need for this tasty one-pot lamb and orzo dish:
- 3 pounds lamb, cut into cubes
- 1/3 cup olive oil
- 1 red onion, diced
- 4 garlic cloves, crushed
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1 can (14 oz) chopped tomatoes
- 2 cups lamb stock or broth
- 1 1/2 cups orzo pasta
- Juice of 1 lemon
- Salt and pepper to taste
Can’t find some items? Try these swaps:
- Use beef instead of lamb
- Swap orzo for small pasta shapes like risoni or ditalini
- Replace lamb stock with chicken or vegetable broth
- No fresh lemon? Use 2 tablespoons of bottled lemon juice
Optional add-ins to boost flavor:
- 1 cup baby spinach
- 1/4 cup chopped fresh dill
- 1/2 cup crumbled feta cheese
- 1/4 cup pitted black olives
These extras will give your dish a Greek-inspired twist!
Instructions
Start by browning the lamb in a large pot over medium-high heat. Remove the meat and set it aside.
In the same pot, cook chopped onions until soft. Add garlic and stir for a minute.
Return the lamb to the pot. Pour in tomatoes, broth, and seasonings. Bring to a boil, then simmer for about 45 minutes.
Add orzo pasta and cook for 10-12 minutes until tender. Stir occasionally to prevent sticking.
Toss in some spinach leaves and let them wilt for a couple of minutes.
Finish with a squeeze of lemon juice and a sprinkle of feta cheese.
Serve your one-pot lamb with orzo hot, straight from the pot. It’s a complete meal in itself, but you can pair it with a simple salad if you like.
Remember to taste and adjust seasoning before serving. Enjoy your comforting and flavorful dish!
Tips, Tricks & Storing
For the best flavor, brown the lamb well before adding other ingredients. This creates a rich, deep taste in your stew.
Use fresh herbs like rosemary or thyme to enhance the lamb’s flavor. Add them near the end of cooking to keep their aroma strong.
Don’t overcook the orzo. It can quickly become mushy. Add it to the pot in the last 10-15 minutes of cooking.
Try adding a splash of red wine when cooking the lamb. It adds depth to the dish.
To store leftovers, let the stew cool completely. Then put it in an airtight container in the fridge. It will keep for 3-4 days.
You can freeze this dish for up to 3 months. Thaw it overnight in the fridge before reheating.
When reheating, add a bit of water or broth. This helps keep the orzo from drying out.
For a quick weeknight meal, make extra and portion it into individual servings. Freeze these for easy grab-and-go dinners.
Serve with a side of crusty bread to soak up the delicious sauce.