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One-Pan Greek Lamb with Orzo
Lamb shoulder is a cut that rewards patience. Braised low with onion, cinnamon, red wine, and tomatoes, it goes completely tender and the sauce turns deep and a little sweet.
The orzo cooks in that same pot at the end, soaking up everything the lamb left behind. It is a Sunday kind of dish, mostly hands-off once it is in the oven.
Servings: 4
Calories: 508kcal
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Equipment
- Large Deep Skillet with lid, or Dutch oven
Ingredients
- 2 lbs lamb shoulder cut into chunks (can also use beef)
- 2 tbsp olive oil
- 1/2 large white or yellow onion chopped
- 4 garlic cloves minced
- 1 cinnamon stick
- 2 bay leaves
- 1/2 cup dry red wine I used cab
- 1 28oz can crushed tomatoes
- 1 tbsp tomato paste
- 1 sugar
- 1 tbsp salt
- 3 cups hot beef broth
- 1.5 cups dry orzo pasta
- Feta cheese for garnish
- dash Fresh parsley for garnish
Instructions
- Heat a large, deep skillet with sides to medium-high. Add lamb chunks and cook on all sides until browned. Remove from the pan.
- Reduce heat to medium and add onions. Cook until softened, about 2-3 minutes. Add garlic and cook for another minute. Add cinnamon stick and bay leaves and mix.
- Add red wine to deglaze the pan. Simmer for 3 minutes until reduced halfway, then add crushed tomatoes, tomato paste, sugar, salt, hot beef broth, and browned lamb.
- Bring to a boil then lower heat to low. Cover and cook for 1.5 hours, or until lamb is very tender.
- Remove lid and add uncooked orzo pasta. Cook uncovered for an additional 15-17 minutes, or until orzo is tender, stirring often.
- Discard cinnamon stick and bay leaves. Garnish with crumbled feta and fresh parsley. Enjoy!
Nutrition
Calories: 508kcal | Carbohydrates: 46g | Protein: 38g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 91mg | Sodium: 2548mg | Potassium: 691mg | Fiber: 3g | Sugar: 2g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 4mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Brown the lamb properly on all sides. That crust is the foundation of the sauce.
- One cinnamon stick is plenty. It should be a background warmth, not the main note.
- Let the wine cook off before the tomatoes go in.
- Add the orzo near the end so it does not turn to mush.
- Skim any excess fat off the top before adding the orzo.
Frequently Asked Questions
Can I use a different cut?
Lamb shoulder is ideal for braising. Leg works but is leaner and can dry out.
Can I make it without wine?
Yes. Use extra broth with a splash of red wine vinegar for the acidity.
Is it very lamb-forward?
The long braise with cinnamon and tomato mellows it considerably.
Can I make it ahead?
Braise the lamb a day ahead and reheat, then cook the orzo fresh in the sauce.
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