Greek · Dinner
Baked Lamb with Orzo Pasta (Low-Calorie)
Lamb shoulder pieces are trimmed of visible fat, seared briefly then baked with orzo, tomato, garlic, onion, oregano and stock until the pasta turns tender and absorbs the juices. Feta and lemon zest finish the bake.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
376Calories
28.1gProtein
13.8gFat
36.2gCarbs
5.2gSugar
3.5gFiber
520mgSodium
95mgChol
5.6gSat Fat
650mgPotassium
130mgCalcium
3.4mgIron
2.1mcgVitamin B12
8.8mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Trim lamb shoulder of visible fat and cut into 1-inch pieces; pat dry with paper towel and season with salt and pepper.
2
Sear
Heat olive oil in an oven-safe skillet over medium-high heat and sear lamb 3–4 minutes until browned on most sides; do not crowd the pan.
3
Sweat
Add onion and garlic to the skillet over medium heat and cook 3 minutes, stirring, until onion turns translucent.
4
Bake
Stir in canned tomatoes, stock, oregano, and dry orzo; cover and transfer to a 375°F oven for 25–30 minutes until orzo is tender.
5
Rest
Let rest uncovered for 5 minutes.
6
Plate
Scatter feta and lemon zest over top, garnish with parsley, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g lamb shoulder
- 1/2 cup100g orzo, dry
- 1 cup240g canned tomatoes
- 4 cloves4 cloves garlic
- 11 onion
- 1 tsp1 tsp oregano-dried
- 1 cup240ml chicken stock, low-sodium
- 2 tsp2 tsp olive oil
- 2 tbsp30g feta cheese
- 1 tsp1 tsp lemon zest
- salt and black pepper, to taste
- 2 tbsp2 tbsp parsley
