Greek · Dinner
Braised Lamb with Pasta (Low-Calorie)
Bone-in lamb shoulder braised low and slow with tomato, garlic, cinnamon and oregano, finished over orzo with zucchini. Fat is trimmed before serving, keeping the dish light while retaining the classic Greek stew profile of warm spice, tomato and tender shredded lamb.
$5
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
386Calories
36.8gProtein
14.2gFat
28.1gCarbs
6.2gSugar
4.7gFiber
458mgSodium
106mgChol
5.4gSat Fat
812mgPotassium
79mgCalcium
4.4mgIron
2.3mcgVitamin B12
12mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Trim visible fat from lamb shoulder, pat dry, and season with salt and pepper. Chop zucchini into small cubes.
2
Sear
Heat olive oil in a small heavy pot over medium-high heat. Sear lamb 2–3 minutes per side until browned on edges.
3
Braise
Add onion and garlic, sweat 3–4 minutes until translucent. Stir in canned tomatoes, tomato paste, chicken stock, cinnamon stick, dried oregano, bay leaf and zucchini. Bring to a simmer, cover, reduce to low heat, and braise 75–90 minutes until lamb shreds easily.
4
Finish
Boil orzo in salted water 8–9 minutes until tender. Discard cinnamon stick and bay leaf, simmer sauce uncovered 4–5 minutes until slightly thickened.
5
Plate
Spoon orzo onto a plate, top with lamb and sauce, and scatter parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g, trimmed of visible fat bone-in lamb shoulder
- 2 tsp2 tsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 2/3 cup160ml chicken stock, low-sodium
- 22 cinnamon stick
- 1 tsp1 tsp dried oregano
- 22 bay leaf
- 1 1/2 oz42g dry orzo
- 6 oz170g zucchini
- salt and black pepper to taste
- 2 tsp2 tsp parsley
