Greek · Dinner
Baked Lamb with Orzo Pasta (High-Protein)
A single-portion Greek-style bake pairing seared bone-in lamb shoulder chunks with orzo simmered in tomato and stock, then finished in the oven under crumbled feta. Cannellini beans and oregano with garlic and cinnamon deliver distinctly Greek flavour alongside tender pasta.
$7
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
728Calories
58.8gProtein
24.6gFat
67.4gCarbs
6.8gSugar
9.6gFiber
1065mgSodium
155mgChol
9.2gSat Fat
1324mgPotassium
281mgCalcium
6.2mgIron
2.8mcgVitamin B12
11mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat lamb shoulder chunks dry, season with salt and pepper, and preheat oven to 375°F (190°C).
2
Sear
Heat olive oil in oven-safe skillet over medium-high heat and sear lamb 4–5 minutes per side until deeply browned; set aside.
3
Simmer
In the same skillet, sauté onion and garlic over medium heat 3 minutes until soft, then stir in canned tomato, stock, cinnamon, and oregano for 2 minutes.
4
Bake
Add dry orzo, beans, and seared lamb; cover and bake 25 minutes at 375°F until orzo is tender and liquid absorbs.
5
Rest
Cover and rest 10 minutes to allow flavours to settle.
6
Plate
Scatter feta and parsley over top, and spoon onto a plate with sauce and beans.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g, bone-in lamb shoulder
- 2/3 cup130g cannellini beans, cooked
- 2/3 cup130g orzo
- 1 cup240g canned crushed tomato
- 11 onion
- 4 cloves4 cloves garlic
- 1 cup240ml chicken stock
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp cinnamon
- 1 tsp1 tsp dried oregano
- 2 oz56g feta
- salt and black pepper, to taste
- 2 tbsp2 tbsp parsley
