Save to Pinterest A hearty one-pot dish featuring tender lamb, aromatic spices, smoky flavors, and orzo pasta, perfect for a comforting family meal with a Mediterranean flair.
I first served this to my family on a chilly evening and the rich smoky taste immediately made it a favorite.
Ingredients
- Boneless lamb shoulder or leg: 500 g (1 lb), cut into 2.5 cm (1-inch) cubes
- Smoked paprika: 1 tbsp
- Red onion: 1 medium, finely chopped
- Garlic cloves: 2, minced
- Red bell pepper: 1, diced
- Zucchini: 1 medium, diced
- Canned diced tomatoes: 400 g (14 oz)
- Baby spinach: 100 g (3.5 oz)
- Ground cumin: 1 tsp
- Dried oregano: 1 tsp
- Ground cinnamon: ½ tsp
- Dried chili flakes (optional): ¼ tsp
- Salt and black pepper: to taste
- Orzo pasta: 200 g (1 cup)
- Low-sodium chicken or vegetable stock: 750 ml (3 cups)
- Olive oil: 1 tbsp
- Crumbled feta cheese: 50 g (⅓ cup)
- Fresh parsley: chopped
- Lemon wedges: as garnish
Instructions
- Step 1:
- In a large heavy pot or Dutch oven, heat olive oil over medium-high heat. Toss the lamb cubes with smoked paprika, salt, and pepper, then add to the pot. Sear for 3 to 4 minutes until browned on all sides. Remove and set aside.
- Step 2:
- Reduce heat to medium. Add onion and cook for 2 to 3 minutes until softened. Stir in garlic, bell pepper, and zucchini. Cook for 5 minutes, stirring occasionally.
- Step 3:
- Add cumin, oregano, cinnamon, and chili flakes if using. Cook for 1 minute, until fragrant.
- Step 4:
- Return the lamb to the pot. Add the canned tomatoes and stock. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
- Step 5:
- Stir in the orzo and simmer for 10 to 12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Step 6:
- Fold in spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper.
- Step 7:
- Serve hot, garnished with crumbled feta, chopped parsley, and lemon wedges.
Save to Pinterest This recipe became a weekend staple with my family, bringing everyone to the table with its rich fragrances and hearty flavors.
Serving Suggestions
Serve with a crisp Greek salad and crusty bread for a complete Mediterranean meal.
Dietary Notes
Contains wheat from orzo and milk from feta cheese. For gluten-free, substitute orzo with gluten-free pasta or rice; for dairy-free, omit feta or use a plant-based alternative.
Wine Pairings
Pairs well with a medium-bodied red wine such as Grenache or Merlot.
Save to Pinterest 
This smoky Mediterranean lamb and orzo supper is both comforting and impressive, perfect for family dinners or entertaining guests.
Recipe Q&A
- → What cut of lamb works best?
Boneless lamb shoulder or leg cubes hold moisture well and become tender with slow simmering.
- → Can I adjust the smoky flavor level?
Yes, adding smoked paprika controls smokiness; smoked salt or liquid smoke can intensify it further.
- → Is orzo essential to this dish?
Orzo adds a creamy texture and absorbs flavors, but rice or gluten-free pasta are great alternatives.
- → How to ensure tender lamb pieces?
Searing the lamb first locks in juices; slow simmering in broth softens the meat for a melt-in-mouth texture.
- → What sides complement this meal?
Crisp Greek salad, crusty bread, and medium-bodied red wines like Grenache enhance the overall experience.
- → Can vegetables be substituted?
Yes, zucchini and bell pepper can be switched for seasonal veggies while maintaining the dish’s vibrant character.