Greek lamb

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Prep time:

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Serves: 4

By EmGrier



  • 2 tbsp olive oil

  • 2 tbsp cinnamon

  • 450ml chicken stock

  • 800g chopped tomato

  • 2 red onion chopped

  • 1 handful cheese grated (optional)

  • 2 cinnamon stick

  • 2 tbsp oregano

  • 1kg lamb chopped into cubes

  • 700g orzo pasta


<ol> <li>Pre-heat the oven to 160C. Add the onions to a large pot (with a lid for later on) .</li> <li>Place the lamb in the pot with oregano, cinnamon, cinnamon sticks and the olive oil.</li> <li>Bake in the oven uncovered for 45 minutes, stirring once.</li> <li>Remove from the oven. Add two tins of chopped tomatoes and the chicken stock.</li> <li>Put on the lid and then return to the oven for another 45 minutes.</li> <li>Add orzo shaped pasta to the pot and cook for a further 20 minutes. The orzo soaks up the juices of the dish so a little water may be needed so check after the dish has been in the oven for 10 minutes.</li> <li>Serve with grated cheese on top if you like.</li> </ol>

Handy Hint

<p>Make the meat part the day before to allow the flavours to develop. This is also a fantastic freezer dish - you can even freeze it with the orzo in it adding a little water to it when you reheat it.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Main Course

  • Meat

  • Pasta

  • Kids can help

  • Make Ahead

  • Can Freeze

  • lamb

  • tomato

  • greek

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