Greek · Dinner
Baked Lamb with Orzo Pasta (Gluten-Free)
Bone-in lamb shoulder braised until tender, then baked with gluten-free rice orzo, canned tomato, onion, garlic, cinnamon and oregano. Finished with crumbled feta and lemon juice, this Greek-style casserole delivers rich, savory sauce clinging to tender pasta and fall-apart lamb in one dish.
$7
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
621Calories
41.8gProtein
34.9gFat
34.6gCarbs
7.4gSugar
3.8gFiber
1042mgSodium
150mgChol
14.9gSat Fat
870mgPotassium
230mgCalcium
4.6mgIron
2.7mcgVitamin B12
11mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat lamb dry and season with salt and pepper. Chop onion and mince garlic.
2
Sear
Heat oil in small oven-safe pot over medium-high heat. Sear lamb 3–4 minutes per side until deeply browned.
3
Braise
Add onion and garlic, cook 2 minutes, then stir in tomato paste, cinnamon and oregano. Add canned tomatoes, beef stock and bay leaf. Cover and braise in 325°F oven 75 minutes until lamb is fork-tender.
4
Build
Stir drained pasta into sauce around lamb, return uncovered to 375°F oven 12–15 minutes until pasta absorbs most sauce.
5
Plate
Spoon lamb and orzo into shallow bowl, scatter feta and parsley over, finish with lemon juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g, bone-in lamb shoulder, cut into 2–3 chunks
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, about a third of a 14.5 oz can canned tomatoes
- 1/2 cup120ml beef stock
- 2 tbsp2 tbsp tomato paste
- 1/2 tsp1/2 tsp cinnamon
- 1 tsp1 tsp oregano-dried
- 22 bay leaf
- 1 oz28g gluten-free rice orzo-style pasta, dry
- 2 oz56g feta
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp parsley
