"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.
YOUVETSI: GREEK LAMB STEW WITH ORZO
Easy stovetop youvetsi can be made with lamb or beef and small orzo noodles, all cooked together in an aromatic tomato sauce with garlic, oregano, and other comforting Greek flavors! Tips and make-ahead instructions included.
Provided by Suzy Karadsheh
Categories Main Course
Time 1h30m
Number Of Ingredients 15
Steps:
- Pat the lamb dry and season with kosher salt and black pepper.
- In a large, ceramic braising pan or heavy pan with a lid, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the lamb and cook for 7 to 10 minutes, tossing regularly, until browned. Transfer the lamb to a large plate for now.
- In the same pan, add the onions and garlic. Season with kosher salt. Cook for 3 to 5 minutes, stirring regularly, until softened.
- Return the lamb to the pan. Add the red wine, oregano, paprika, cinnamon, nutmeg and bay leaf. Cook until the wine has reduced by at least ½, then add 1 cup of water and the tomatoes. Break the tomatoes up using a wooden spoon. Bring to a boil, then reduce the heat to low. Cover and let simmer for 45 minutes to 1 hour, or until the lamb is cooked through.
- Stir in the orzo and cover the pan. Let cook for another 20 minutes or until the orzo has cooked through and most of the moister has been absorbed.
- Garnish with parsley and crumbled feta, if you like, before serving.
Nutrition Facts : Calories 197.6 kcal, Carbohydrate 21.3 g, Protein 13.2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 30.5 mg, Sodium 233.2 mg, Fiber 1.4 g, Sugar 1.1 g, UnsaturatedFat 1.5 g, ServingSize 1 serving
ONE-PAN ORZO WITH SPINACH AND FETA
Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you're looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.
Provided by Melissa Clark
Categories dinner, easy, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
- Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
- Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
- Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.
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 BAKED WITH ORZO
Try this classic Greek recipe from chef Vefa Alexiadou's "Vefa's Kitchen" cookbook for a warm and filling family dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Add lamb, working in batches if necessary, and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Return lamb to skillet and add pureed tomatoes, garlic, vinegar, and sugar; season with salt and pepper. Cover and simmer for 1 hour.
- Meanwhile, melt butter in a medium nonstick skillet. Add orzo and cook, stirring constantly, until lightly golden, about 5 minutes. Transfer orzo to a large baking dish or six individual sized baking dishes.
- Preheat oven to 350 degrees.
- Transfer lamb mixture to baking dish or dishes with orzo. Carefully add hot water to dish and cover with parchment paper-lined aluminum foil. Place baking dish on a rimmed baking sheet and transfer to oven; bake for 1 1/2 hours.
- Remove baking dish from oven and top lamb with tomato slices and cheese; season with salt and pepper. Return to oven and bake, uncovered, adding a little more water if necessary, until liquid is almost completely absorbed and pasta is al dente, about 30 minutes. Serve immediately with more cheese, if desired.
LAMB WITH ORZO
Looking to switch up you slow-cooker staples? Consider this lamb entree. A terrific meal-in-one, it certainly adds flair to dinnertime doldrums. A splash of lmeon juice and zesty lemon peel complement the flavors of fresh spinach and feta cheese.-Dan Kelmenson, West Bloomfield, Michigan
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Cut roast in half. Place in a 5-qt. slow cooker. Drizzle with lemon juice. Sprinkle with the garlic, oregano, lemon zest and salt. Cover and cook on low for 8-10 hours or until meat is tender. , Cook orzo according to package directions. Remove lamb from slow cooker. Shred meat with two forks; set aside and keep warm. , Skim fat from cooking juices if necessary; return 1 cup cooking juices to slow cooker. Add one package of spinach. Cook on high for 5-10 minutes or until spinach is wilted. Drain orzo; add to spinach mixture. Stir in reserved meat and 1/2 cup feta cheese. , To serve, arrange remaining fresh spinach on nine individual plates. Top with lamb mixture. Sprinkle each with remaining feta cheese.
Nutrition Facts : Calories 438 calories, Fat 11g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 333mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 3g fiber), Protein 41g protein.
ORZO WITH LAMB, LIMA BEANS AND FETA
Steps:
- Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onions and garlic and cook until tender, stirring frequently, about 10 minutes. Add remaining 1 tablespoon oil. Sprinkle lamb with salt and pepper. Add to Dutch oven and stir until lamb begins to color, about 5 minutes. Add wine and tomatoes with their juices, breaking up tomatoes with spoon. Simmer uncovered until sauce is thick and lamb is tender, about 1 hour 15 minutes. Add lima beans and simmer until just tender, about 15 minutes. Add marjoram and season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.)
- Cook orzo in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Drain orzo well. Transfer to large bowl. Spoon lamb stew over. Sprinkle with feta cheese and serve.
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