Greek Lamb with Orzo

Nov 18, 2012   //   by . Recipe section Recipes  //  1 Comment

This has always gone down well and is very easy to make. It’s nice served with salad and crusty bread…..

Greek Lamb with Orzo

By Jane Taylor Published: November 18, 2012

  • Makes: 4-5 Servings
  • Prep: 15 mins
  • Cook: 2 hrs 0 min
  • Ready In: 2 hrs 15 mins

This has always gone down well and is very easy to make. It's nice served with salad and crusty bread.....


  • 650g/1 1/2lb Boneless Lamb Leg Or Shoulder Cubed
  • 2 Large Onions Cut into wedges
  • 5-6 Fresh Oregano Sprigs Or dried works as well
  • 2 tsp Ground Cumin
  • 2 tsp Ground Coriander
  • 2 tbsp Tomato Puree
  • 225g/8oz Orzo Also known as puntaletti or misko (I get it in sainsburys)
  • Salt And Pepper
  • Fresh Oregano Sprigs To garnish
  • Parmesan Shavings To serve
  • 2 tbsp Fresh Lemon Juice


  1. Preheat the oven to 180C/Gas 4/fan oven from cold 160C.
  2. Spread the lamb and onions in a small roasting tin. Sprinkle with lemon juice, oregano, cumin, coriander, salt & pepper and olive oil. Then roast uncovered for 1 hour.
  3. Mix the tomato puree with 850ml/1 1/2 pints of boiling water. Pour over the lamb and cook for 30 minutes more.
  4. Sprinkle over the orzo, cover and cook for a final 30 minutes. Then serve from the tin garnished with the oregano sprigs and parmesan shavings

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1 Comment

  • Avatar of Julie

    Mmm, this sounds lovely Jane! :) Will be trying this one out!

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