Greek · Dinner
Braised Lamb with Pasta (No-Chop)
Bone-in lamb shoulder chunks braised in a cinnamon-spiced tomato broth with garlic, onion, and oregano, simmered until fork-tender, then tossed with orzo pasta and topped with crumbled feta cheese. A Greek-style stew technique, yiouvetsi-adjacent, prepared entirely without knife work.
$7
10 minsPrep
95 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
635Calories
47.1gProtein
33.2gFat
39.6gCarbs
5.8gSugar
4.7gFiber
845mgSodium
153mgChol
13.2gSat Fat
895mgPotassium
195mgCalcium
4.9mgIron
2.4mcgVitamin B12
9.2mgVitamin C
protein-rich
no-chop
Instructions
1
Prep
Set out bone-in lamb shoulder chunks, canned crushed tomato, tomato paste, garlic, onion, orzo pasta, chicken stock, cinnamon stick, dried oregano, and ground cumin before starting.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and brown lamb on all sides for 6 minutes until deeply crusted.
3
Braise
Add onion and garlic, cook 2 minutes until softened. Stir in tomato paste, cinnamon stick, oregano, and cumin; cook 1 minute. Add crushed tomato and stock, bring to a simmer, cover, and braise 75 minutes until lamb is fork-tender. Stir in dry orzo and simmer uncovered 10 minutes until pasta is tender and sauce coats the spoon.
4
Rest
Remove from heat and let stand 5 minutes so sauce settles.
5
Plate
Spoon lamb, orzo, and sauce into a bowl, scatter feta and fresh parsley over top, and season with salt and pepper to taste.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz399g, pre-cut stewing chunks bone-in lamb shoulder
- 2/3 cup160ml canned crushed tomato
- 2 tbsp2 tbsp tomato paste
- 4 cloves4 cloves garlic
- 1/2 cup70g onion
- 5.2 oz150g dry orzo pasta
- 2 tbsp2 tbsp olive oil
- 1 cup240ml chicken stock
- 22 cinnamon stick
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp ground cumin
- 2 oz56g feta cheese
- 2 tbsp2 tbsp fresh parsley
- salt and black pepper to taste
