GREEK LAMB WITH ORZO
Entertaining doesn't have to equal stress, this spruced up one-pot is perfect for people with little time for preparation
Provided by Mary Cadogan
Categories Dinner, Main course
Time 2h55m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
- Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
- Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.
Nutrition Facts : Calories 696 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.68 milligram of sodium
LAMB SHANKS & ORZO
Steps:
- Preheat the oven to 325 degrees.
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess. In a large (13-inch) Dutch oven such as Le Creuset, heat 3 tablespoons of the grapeseed oil over medium-high heat. Add 2 lamb shanks and cook for 10 minutes, turning every few minutes, until browned on all sides. Transfer the shanks to a plate, add more grapeseed oil, and brown the remaining 2 shanks.
- Wipe out the Dutch oven with a paper towel, add the olive oil, and heat over medium to medium-high heat. Add the onions, carrots, celery, and rosemary and cook for 8 to 10 minutes, until the vegetables are tender. Add the garlic and cook 1 more minute. Add the tomatoes, beef broth, wine, 4 teaspoons salt, and 2 teaspoons pepper. Add the lamb shanks, arranging them so they're almost completely submerged in the liquid. Tuck in the bay leaves and bring to a simmer on top of the stove. Cover the pot and place it in the oven for 2 hours, turning the shanks once while they cook.
- Stir in the orzo and return the lamb shanks to the oven for 20 to 30 minutes, until the orzo is cooked and the lamb shanks are very tender. Discard the bay leaves, stir in 2 to 3 tablespoons of white wine, and taste the orzo for seasonings. Serve hot.
GREEK EASTER ROAST LAMB AND ORZO
Cumulative recipe from a couple family members. My favorite part of Easter.
Provided by CartoonJunkie33
Categories World Cuisine Recipes European Greek
Time 4h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place lamb in a roasting pan. Add mashed tomatoes, onion, olive oil, oregano, salt, pepper, and lemon juice. Combine and make sure lamb is well coated. Cover pan with a lid or aluminum foil.
- Bake in the preheated oven for about 3 hours. Remove from the oven and remove aluminum foil; leave oven on.
- Add water and orzo directly to the roasting pan. Return to the hot oven and bake until pasta is cooked and very little liquid remains, 30 minutes to 1 hour. Add feta cheese and mix until melted and combined.
Nutrition Facts : Calories 469.9 calories, Carbohydrate 32 g, Cholesterol 104.9 mg, Fat 21.3 g, Fiber 2.1 g, Protein 36.5 g, SaturatedFat 7 g, Sodium 672.7 mg, Sugar 3.9 g
"GREEK" LAMB WITH ORZO
A filling-and exciting-lamb dinner that goes from stove to the table in under an hour. The process is straightforward, but this fragrant, saucy dish doesn't taste that way when it's finished; in terms of eating and cooking, it's a win-win. And you only have to dirty two pots!
Provided by Amanda Hesser and Merrill Stubbs
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 20
Steps:
- In a good sized Dutch oven or other heavy-bottomed pan, heat one tablespoon of olive oil over medium-high heat until it is shimmering. Add the lamb and sprinkle with 1/2 teaspoon of salt and a good grinding of black pepper. Cook, stirring to break it apart, until it is nicely browned. Remove the lamb with a slotted spoon and drain on a paper towel-lined plate, reserving 2 tablespoons of the fat.
- Return the pot to the stovetop and add olive oil and the onion (still over medium-high). Cook, stirring occasionally, until the onions are softened and golden, about 5 minutes. Add the garlic. Stir in the spices (cinnamon, oregano, cumin, coriander, and red pepper)and cook until they start smelling toasted and fragrant (1 to 2 minutes). Stir in the whole tomatoes, crushed by hand. Cook the crushed tomatoes in the spices, stirring occasionally, for 10 minutes. Then, add the can of diced tomatoes and 2 cups of water. Bring to a boil, then turn down to a simmer and simmer, uncovered, for 15 minutes.
- Add the cooked lamb back to the pot, give it a good stir, then cover the pot and leave it to cook, stirring from time to time, for 20 minutes. At this point, stir in the fresh spinach and cook just a couple more minutes until the spinach is wilted. Taste and add salt and pepper to taste (keeping in mind you'll be sprinkling a touch of feta and olives on, which will add to the saltiness). While the lamb and tomatoes are simmering together and marrying their flavors, bring a large pot of well-salted water (it should taste like sea water) to a boil. Add the orzo and cook until al dente, about 7 or 8 minutes. Reserve 1/2 cup of pasta water.
- Drain the orzo. Toss the orzo with the 2 tablespoons of olive oil, the lemon juice, and all of the parsley, adding a bit of pasta water at a time, if you feel it needs additional liquid.Spread the orzo out on an enormous serving platter. Spoon the lamb and sauce all over the top, then sprinkle with the feta and chopped olives. A good red wine, on the dry side, is a highly recommended companion here.
GREEK LAMB WITH ORZO
A simple lamb stew. Use an inexpensive cut, like neck, or shoulder-on-the-bone. Adapted from a recipe at FrugalFeeding. http://bit.ly/U4ehYr
Provided by DrGaellon
Categories One Dish Meal
Time 13m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a stew pot over medium heat, heat 1/2 tbsp olive oil until it shimmers. Add onion, cinnamon stick, bay leaves, and oregano, and saute 5-10 minutes, until onion is soft and translucent. Add garlic and saute 30 sec until fragrant. Transfer to a bowl.
- Add remaining oil to pot and heat until shimmering. Add lamb and brown on all sides. Return onion mixture to pot. Squish the tomatoes between your fingers to crush them thoroughly. Add tomatoes and red wine to pot, and add just enough water or stock to cover the lamb.
- Bring to a boil then reduce heat to a simmer. Cover and cook 2-3 hours. If the meat has bones, remove them and discard. Add orzo and simmer 10-15 minutes more, until orzo is tender. Season with salt and pepper and serve.
Nutrition Facts : Calories 577.9, Fat 14.5, SaturatedFat 4.2, Cholesterol 122.4, Sodium 92.9, Carbohydrate 51.7, Fiber 3.8, Sugar 5.9, Protein 47
GREEK LAMB STEW WITH ORZO PASTA RECIPE (LAMB GIOUVETSI)
The perfect Greek lamb stew recipe with orzo pasta (Greek lamb giouvetsi)! Juicy, melt-in-the-mouth lamb stew in a delicious tomato-based sauce and orzo.
Provided by Eli K. Giannopoulos
Categories Main
Time 2h
Number Of Ingredients 11
Steps:
- To prepare this lamb giouvetsi recipe, start by cutting the lamb into chunks. Wipe the lamb with paper towels. Heat 1/2 of a cup of olive oil into a pan, add the chopped onions and carrots and sauté for 5 minutes in medium-low heat. Turn up the heat and add the lamb; brown the meat on all sides until crusty.
- Stir in the tomato paste and pour in the red wine. Wait for the wine to evaporate. Add the tinned tomatoes, a glass of water, the nay leaf, sugar and a good pinch of salt and pepper.
- Turn the heat down and simmer with the lid on for at least 45 minutes.
- In the meantime into another pan heat 3 tbsps of olive oil and the orzo pasta. Sauté, until golden.
- Place the orzo pasta along with the meat and sauce in an oven tray (remove the bay leaf) and mix with a spatula. Cover the tray with some aluminum foil and bake in preheated oven at 180C for 30 minutes. Remove the aluminum foil, add a glass of water if needed, and put back in the oven for another 15 minutes. Sprinkle with some grated hard yellow cheese (kefalotyri) and enjoy!
Nutrition Facts : ServingSize 1 plate, Calories 650kcal, Sugar 8.2g, Sodium 403.9mg, Fat 31.9g, SaturatedFat 8.5g, UnsaturatedFat 20.9g, TransFat 0g, Carbohydrate 43.9g, Fiber 3.9g, Protein 43.1g, Cholesterol 122.5mg
GREEK LAMB WITH SPINACH AND ORZO
One of my very favorite recipes (can't recall where I got it anymore)... easy and so delicious! Even non-lamb eaters like this one. This reheats very well. I serve it with a salad and pita bread.
Provided by anni703
Categories One Dish Meal
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from meat. Cut to fit into 3.5-6Qt. slow cooker. Combine oregano, lemon peel, garlic, and salt in small bowl. Sprinkle evenly over lamb and rub lightly. Place lamb in crockpot. Sprinkle with lemon juice.
- Cover and cook on low for 8-10 hours or on high 4-5 hours.
- Remove lamb, discard fat, chop meat and set aside. Add spinach to cooker (with juices), stirring until spinach is wilted. Add cooked orzo, feta, and lamb; stir to mix.
- A sprinkling of toasted pine nuts (pignoli) is a nice touch.
Nutrition Facts : Calories 72.4, Fat 4.5, SaturatedFat 3, Cholesterol 17.8, Sodium 362.2, Carbohydrate 4.7, Fiber 1.6, Sugar 1.4, Protein 4.6
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