This comforting lamb and orzo stew makes the most of tender, slow-cooked lamb alongside a few simple ingredients - that you probably already have in the cupboard! We've used orzo as it almost mimics risotto rice, but without the faff of constantly stirring it.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
2 hrs
Total Time:
2 hrs 25 mins
Ingredients
1 Tbsp. vegetable oil
1 kilo boneless lamb (leg or shoulder) diced, excess fat trimmed
2 red onions, finely sliced
1 Tbsp. dried oregano
1 tsp. ground cinnamon
400 g tin chopped tomatoes
1 l vegetable stock
200 g orzo pasta
50 g pitted black olives, roughly chopped
large handful fresh parsley, roughly chopped
Directions
Step 1
Heat the oil in a large heatproof casserole dish or pan and brown the lamb pieces (do this in batches to avoid the meat sweating). Once all the meat is browned, lift out and set aside on a plate.
Step 2
Return the casserole/pan to the heat and add the onions. Cook gently for 10min until softened (add a little water if the pan looks too dry). Stir in the oregano and cinnamon. Cook for 1min, then stir in the tomatoes, stock and browned lamb. Cover and simmer for 1¼hr, stirring occasionally,
or until the lamb is tender.
Step 3
Stir the orzo into the casserole/pan and cook, uncovered, for a further 10-12min or until the orzo is tender. Next stir in the olives and most of the parsley. Check the seasoning and garnish with the remaining parsley. Serve immediately.
Step 4
To freeze ahead, prepare to end of step 2, then leave to cool completely. Transfer mixture to a freezer-proof container, cover and freeze for up to three months. To serve, defrost overnight in the fridge. Reheat gently in a large pan and complete recipe.
GH TIPS:
Once the orzo is tender, it will continue to swell on standing. If you're not serving it immediately, add a little extra water until the desired consistency is reached.
If you want to make it totally hands-free, you could use a slow cooker to do the hard work for you.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
