Lamb With Spinach and Orzo Recipe

Name: Lamb With Spinach and Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 lb boneless lamb shoulder, cut into 1-inch cubes; 1 cup chopped yellow onion; 3 garlic cloves, minced; ½ teaspoon dried oregano; ½ teaspoon ground cumin; 2 ½ cups chicken stock or 2 ½ cups chicken broth; ½ teaspoon salt; fresh ground black pepper; ¾ cup uncooked orzo pasta; 12 ounces cooked fresh spinach, chopped (or one 10-ounce package frozen chopped spinach thawed and squeezed dry); 1 tablespoon lemon juice; ¼ cup pitted kalamata olive; ¼ cup crumbled feta cheese

Servings: persons

1 tablespoon olive oil
1 lb boneless lamb shoulder, cut into 1-inch cubes
1 cup chopped yellow onion
3 garlic cloves, minced
½ teaspoon dried oregano
½ teaspoon ground cumin
2 ½ cups chicken stock or 2 ½ cups chicken broth
½ teaspoon salt
fresh ground black pepper
¾ cup uncooked orzo pasta
12 ounces cooked fresh spinach, chopped (or one 10-ounce package frozen chopped spinach thawed and squeezed dry)
1 tablespoon lemon juice
¼ cup pitted kalamata olive
¼ cup crumbled feta cheese

1
In a large soup pot over medium heat, let the oil get warmed.
2
Add in lamb, onion, and garlic; stir/saute for about 5 minutes or until meat is browned and veggies are tender.
3
Stir in oregano and cumin; cook 1 minute.
4
Add in stock, salt, and pepper; bring to a boil.
5
Lower heat to med-low and simmer, covered, for 1 hour or until meat is tender.
6
Add in orzo; bring to a boil; lower heat and simmer, about 15 minutes or until orzo is tender and liquid is absorbed.
7
Add in spinach, lemon juice, and olives; stir to mix well and cook about 10 minutes or until heated through.
8
Divide into individual plates and sprinkle with feta cheese, if desired.

970

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 lb boneless lamb shoulder, cut into 1-inch cubes, 1 cup chopped yellow onion, 3 garlic cloves, minced, and more.

Yes, Lamb With Spinach and Orzo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb With Spinach and Orzo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions