Best 11 Lamb Baked With Orzo Recipes

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Craving a hearty and flavorful dish that's perfect for any occasion? Look no further than our comprehensive guide to the ultimate lamb baked with orzo recipe! Discover the secrets to creating a succulent and tender lamb that harmonizes perfectly with the delicate orzo pasta, resulting in a symphony of flavors that will tantalize your taste buds. Our carefully curated collection of recipes offers a variety of options, from classic Greek-inspired dishes to innovative fusion creations, each with its own unique blend of spices and ingredients. Whether you prefer a traditional or contemporary take on this culinary delight, we have something to suit every palate. So, prepare to embark on a culinary journey as we unveil the best lamb baked with orzo recipes that will leave you craving for more.

Here are our top 11 tried and tested recipes!

GREEK EASTER ROAST LAMB AND ORZO



Greek Easter Roast Lamb and Orzo image

Cumulative recipe from a couple family members. My favorite part of Easter.

Provided by CartoonJunkie33

Categories     World Cuisine Recipes     European     Greek

Time 4h

Yield 12

Number Of Ingredients 11

1 (6 pound) bone-in leg of lamb
3 cups mashed tomatoes
1 medium onion, finely chopped
½ cup olive oil
3 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground black pepper
1 lemon, juiced
6 cups water
1 pound uncooked orzo pasta
½ pound feta cheese

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place lamb in a roasting pan. Add mashed tomatoes, onion, olive oil, oregano, salt, pepper, and lemon juice. Combine and make sure lamb is well coated. Cover pan with a lid or aluminum foil.
  • Bake in the preheated oven for about 3 hours. Remove from the oven and remove aluminum foil; leave oven on.
  • Add water and orzo directly to the roasting pan. Return to the hot oven and bake until pasta is cooked and very little liquid remains, 30 minutes to 1 hour. Add feta cheese and mix until melted and combined.

Nutrition Facts : Calories 469.9 calories, Carbohydrate 32 g, Cholesterol 104.9 mg, Fat 21.3 g, Fiber 2.1 g, Protein 36.5 g, SaturatedFat 7 g, Sodium 672.7 mg, Sugar 3.9 g

LAMB SHANKS & ORZO



Lamb Shanks & Orzo image

Provided by Ina Garten

Categories     main-dish

Time 3h15m

Yield 4 servings

Number Of Ingredients 15

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 lamb shanks (1 to 1 1/2 pounds each)
Grapeseed oil
2 tablespoons good olive oil
3 cups chopped yellow onions (2 to 3 onions)
2 cups medium-diced carrots (4 to 5 carrots)
2 cups medium-diced celery (3 stalks)
1 tablespoon minced fresh rosemary leaves
3 large garlic cloves, minced
2 (14.5-ounce) cans diced tomatoes, including the liquid
2 cups canned beef broth
1 1/2 cups dry white wine, plus extra for serving
2 bay leaves
2 cups orzo

Steps:

  • Preheat the oven to 325 degrees.
  • Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess. In a large (13-inch) Dutch oven such as Le Creuset, heat 3 tablespoons of the grapeseed oil over medium-high heat. Add 2 lamb shanks and cook for 10 minutes, turning every few minutes, until browned on all sides. Transfer the shanks to a plate, add more grapeseed oil, and brown the remaining 2 shanks.
  • Wipe out the Dutch oven with a paper towel, add the olive oil, and heat over medium to medium-high heat. Add the onions, carrots, celery, and rosemary and cook for 8 to 10 minutes, until the vegetables are tender. Add the garlic and cook 1 more minute. Add the tomatoes, beef broth, wine, 4 teaspoons salt, and 2 teaspoons pepper. Add the lamb shanks, arranging them so they're almost completely submerged in the liquid. Tuck in the bay leaves and bring to a simmer on top of the stove. Cover the pot and place it in the oven for 2 hours, turning the shanks once while they cook.
  • Stir in the orzo and return the lamb shanks to the oven for 20 to 30 minutes, until the orzo is cooked and the lamb shanks are very tender. Discard the bay leaves, stir in 2 to 3 tablespoons of white wine, and taste the orzo for seasonings. Serve hot.

GREEK LAMB AND ORZO



Greek Lamb and Orzo image

This is an easy meal to prepare and it tastes great. You can substitute the lamb with beef if you want. Serve with plain yogurt if desired.

Provided by fire00starter

Categories     World Cuisine Recipes     European     Greek

Time 30m

Yield 6

Number Of Ingredients 7

1 pound ground lamb
2 (14.5 ounce) cans stewed tomatoes, undrained
1 stalk celery, cut into 1/2 inch pieces
1 cup uncooked orzo pasta
¼ teaspoon salt
¼ teaspoon cayenne pepper
1 clove garlic, minced

Steps:

  • Heat a large saucepan over medium-high heat. Stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. Stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. Bring to a boil; reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 33.6 g, Cholesterol 50.6 mg, Fat 11 g, Fiber 2.5 g, Protein 18.8 g, SaturatedFat 4.4 g, Sodium 445.3 mg, Sugar 6.3 g

LAMB WITH ORZO



Lamb with Orzo image

Looking to switch up you slow-cooker staples? Consider this lamb entree. A terrific meal-in-one, it certainly adds flair to dinnertime doldrums. A splash of lmeon juice and zesty lemon peel complement the flavors of fresh spinach and feta cheese.-Dan Kelmenson, West Bloomfield, Michigan

Provided by Taste of Home

Categories     Dinner

Time 8h30m

Yield 9 servings.

Number Of Ingredients 9

1 boneless lamb shoulder roast (3 pounds)
3 tablespoons lemon juice
3 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons grated lemon zest
1/4 teaspoon salt
1 package (16 ounces) orzo pasta
2 packages (9 ounces each) fresh spinach, torn divided
1 cup (4 ounces) crumbled feta cheese, divided

Steps:

  • Cut roast in half. Place in a 5-qt. slow cooker. Drizzle with lemon juice. Sprinkle with the garlic, oregano, lemon zest and salt. Cover and cook on low for 8-10 hours or until meat is tender. , Cook orzo according to package directions. Remove lamb from slow cooker. Shred meat with two forks; set aside and keep warm. , Skim fat from cooking juices if necessary; return 1 cup cooking juices to slow cooker. Add one package of spinach. Cook on high for 5-10 minutes or until spinach is wilted. Drain orzo; add to spinach mixture. Stir in reserved meat and 1/2 cup feta cheese. , To serve, arrange remaining fresh spinach on nine individual plates. Top with lamb mixture. Sprinkle each with remaining feta cheese.

Nutrition Facts : Calories 438 calories, Fat 11g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 333mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 3g fiber), Protein 41g protein.

GREEK LAMB WITH ORZO



Greek lamb with orzo image

Entertaining doesn't have to equal stress, this spruced up one-pot is perfect for people with little time for preparation

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 2h55m

Number Of Ingredients 10

1kg shoulder of lamb
2 onions, sliced
1 tbsp chopped oregano, or 1 tsp dried
½ tsp ground cinnamon
2 cinnamon sticks, broken in half
2 tbsp olive oil
400g can chopped tomato
1.2l hot low-sodium chicken or vegetable stock
400g orzo (see know-how below)
freshly grated parmesan, to serve

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
  • Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
  • Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.

Nutrition Facts : Calories 696 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.68 milligram of sodium

GREEK LAMB AND ORZO



Greek Lamb and Orzo image

Dinner ready in 20 minutes! Enjoy this hearty lamb and pasta recipe - perfect if you love Greek cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1 pound ground lamb or beef
2 cans (16 ounces each) stewed tomatoes, undrained
1 medium stalk celery, cut into 1/2-inch pieces
1 cup uncooked rosamarina (orzo) pasta (3 ounces)
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
Plain yogurt, if desired

Steps:

  • Cook lamb in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in tomatoes, celery, pasta, salt and red pepper. Heat to boiling; reduce heat to low.
  • Cover and simmer about 12 minutes, stirring frequently, until tomato liquid is absorbed and orzo is tender. Serve with yogurt.

Nutrition Facts : Calories 375, Carbohydrate 35 g, Cholesterol 70 mg, Fiber 3 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 560 mg

LAMB BAKED WITH ORZO



Lamb Baked with Orzo image

Try this classic Greek recipe from chef Vefa Alexiadou's "Vefa's Kitchen" cookbook for a warm and filling family dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 12

1/2 cup olive oil
3 1/4 pounds lamb shoulder, trimmed and cut into 2-to-2 1/2-inch pieces
3 cups pureed tomatoes, peeled, fresh or canned
4 cloves garlic, sliced
1 tablespoon red-wine vinegar
1/2 teaspoon sugar
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter
1 pound 2 ounces orzo pasta
3 cups hot water
1 tomato, cored and thinly sliced
1/2 cup grated kefalotiri or Parmesan cheese, plus more for garnish

Steps:

  • Heat oil in a large skillet over medium heat. Add lamb, working in batches if necessary, and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Return lamb to skillet and add pureed tomatoes, garlic, vinegar, and sugar; season with salt and pepper. Cover and simmer for 1 hour.
  • Meanwhile, melt butter in a medium nonstick skillet. Add orzo and cook, stirring constantly, until lightly golden, about 5 minutes. Transfer orzo to a large baking dish or six individual sized baking dishes.
  • Preheat oven to 350 degrees.
  • Transfer lamb mixture to baking dish or dishes with orzo. Carefully add hot water to dish and cover with parchment paper-lined aluminum foil. Place baking dish on a rimmed baking sheet and transfer to oven; bake for 1 1/2 hours.
  • Remove baking dish from oven and top lamb with tomato slices and cheese; season with salt and pepper. Return to oven and bake, uncovered, adding a little more water if necessary, until liquid is almost completely absorbed and pasta is al dente, about 30 minutes. Serve immediately with more cheese, if desired.

BAKED LAMB AND ORZO (ARNI YOUVETSI)



Baked Lamb And Orzo (Arni Youvetsi) image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 11

2 pounds lamb (shank, leg, shoulder roast, top roast, etc.)
Olive oil, for drizzling
1 tablespoon salt
2 tablespoons ground black pepper
1 large onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
3/4 cup diced tomatoes
3 cups broth or water
8 ounces orzo
Myzithra cheese, feta, Parmesan or good Romano, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Rub the lamb with olive oil and sprinkle very liberally with salt and pepper. Sear the lamb in a heavy bottomed skillet. Transfer to a casserole dish.
  • Add a little olive oil to the skillet, then add the onions. Cook until tender, then stir in the garlic and tomato paste and cook until they start to become incorporated with the onions. Add the diced tomatoes and broth and bring to a boil; season to taste with salt and pepper. Add the liquid to the lamb casserole. Cover it and bake until the lamb is very tender, about 2 hours 30 minutes.
  • Add the orzo and stir. Add some hot water if it starts to look dry and continue to bake, uncovered, until the orzo is cooked, 20 to 30 minutes.
  • Serve pieces of the lamb alongside the orzo and top generously with your choice of cheese.

LAMB MEATBALLS AND ORZO



Lamb Meatballs and Orzo image

A Mediterranean-inspired dish. I serve it with a Greek salad and crusty bread. Yummy!! 1 hour chill time.

Provided by ratherbeswimmin

Categories     Lamb/Sheep

Time 1h40m

Yield 4-5 serving(s)

Number Of Ingredients 13

1 large egg
1 lb ground lamb
2 cloves garlic, minced
1/4 cup finely chopped onion
1/2 cup dried breadcrumbs
1/4 cup milk
2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill weed
1/2 teaspoon salt, to taste
pepper
1 3/4 cups chicken stock or 1 3/4 cups chicken broth (low-sodium, if using canned)
2 tablespoons lemon juice
1/2 teaspoon grated lemon, zest of
1 cup orzo pasta

Steps:

  • In a mixing bowl, beat the egg.
  • Add in the ground lamb, garlic, onion, bread crumbs, milk, dill, salt and pepper; mix well to combine.
  • Cover and refrigerate for 1 hour.
  • Shape lamb mixture into 1-inch balls; place balls on a large baking sheet with a rim.
  • Bake in a 400° oven for about 10 minutes or until browned.
  • Take out of oven and set aside.
  • Bring to chicken stock, lemon juice, and lemon zest to a boil in a saucepan over high heat.
  • Add in the orzo; stir to combine.
  • Boil for 1 minute.
  • Transfer orzo mixture into a 2 1/2 quart baking dish that has been sprayed lightly with non-stick cooking spray; spread mixture out evenly.
  • Place meatballs on top.
  • Decrease oven temp to 350° and bake, covered, for 40-50 minutes or until liquid is absorbed.
  • Let rest for 5 minutes before serving.

Nutrition Facts : Calories 603.4, Fat 31, SaturatedFat 12.9, Cholesterol 140.9, Sodium 634.3, Carbohydrate 47.8, Fiber 2.2, Sugar 4, Protein 31

LAMB WITH ORZO PASTA (GREEK)



Lamb with Orzo Pasta (Greek) image

Make and share this Lamb with Orzo Pasta (Greek) recipe from Food.com.

Provided by Poppy

Categories     Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

3 lbs boneless lamb shoulder
3 tablespoons olive oil, for pan browning
6 cups canned / fresh chicken broth
1/2 cup olive oil
2 cups orzo pasta
1 1/2 cups peeled/chopped yellow onions
3 cloves garlic
2 large ripe tomatoes, chopped
2 teaspoons dried dill
1/4 cup chopped parsley
1 lemon, juice of

Steps:

  • In a stove-top Dutch oven brown the boneless lamb shoulder in the olive oil.
  • Salt and pepper to taste.
  • Add enough stock to come halfway up the side of the meat and simmer, covered, until very tender, about two hours.
  • Remove the meat from the pot and set aside, covered, to keep warm.
  • Remove the fat from the stock in the pan and add more stock if necessary to make up four cups.
  • Remove the stock from the pan and set aside.
  • Heat the Dutch oven again and add half cup olive oil.
  • Add the orzo pasta and toss for a minute.
  • Add the chopped onion and garlic sautee until the onion is clear.
  • Stir in the tomatoes, dillweed and parsley.
  • Return the meat to the pot along with the 4 cups of stock.
  • Cover and simmer until the broth is absorbed and the pasta is tender, about 30 minutes.
  • NOTE: if the dish is too wet when the pasta is tender continue to cook for a few more minutes with the lid off to reduce the sauce.

Nutrition Facts : Calories 1646, Fat 113.7, SaturatedFat 37.6, Cholesterol 244.9, Sodium 1367.2, Carbohydrate 76, Fiber 4.9, Sugar 7.8, Protein 76.4

ORZO AND LAMB WITH APPLES AND ONIONS



Orzo and Lamb With Apples and Onions image

Provided by Marian Burros

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 2 servings

Number Of Ingredients 12

3 cups no-salt-added chicken broth or stock mixed with 2 cups water
12 ounces whole red onion or 11 ounces chopped ready-cut red onion (2 1/2 to 2 2/3 cups)
1 teaspoon olive oil
12 ounces apples
1 or 2 sprigs fresh rosemary, for 1 tablespoon chopped leaves
4 heaping tablespoons currants
1/4 cup dry red wine
1 tablespoon red-wine vinegar
1 cup orzo
8 ounces boneless leg of lamb
1/8 teaspoon salt
Black pepper to taste

Steps:

  • In a covered pot, bring the broth and water to boil.
  • Chop whole onion.
  • Heat until very hot a nonstick pan large enough to hold all the ingredients. Reduce heat to medium-high. Add oil and saute onion until it begins to soften.
  • Wash, quarter and core apple and slice each quarter thin. Add to onion as it cooks.
  • Wash rosemary and remove leaves. Chop leaves and add to onion-apple mixture. Add currants, wine and vinegar. Cover and simmer.
  • Cook orzo in the broth.
  • Wash and dry lamb and slice into pieces about 1/4-inch thick; heat a small nonstick skillet until medium-hot. Brown lamb quickly on both sides. Remove lamb and julienne.
  • When orzo is cooked, drain and add along with lamb to apple-onion mixture. Stir well and season with salt and pepper.

Nutrition Facts : @context http, Calories 826, UnsaturatedFat 13 grams, Carbohydrate 108 grams, Fat 25 grams, Fiber 11 grams, Protein 40 grams, SaturatedFat 9 grams, Sodium 741 milligrams, Sugar 44 grams

Tips:

  • Choose the right lamb: For this recipe, a leg of lamb or shoulder of lamb is best. These cuts are both flavorful and tender, and they hold up well to the long cooking time.
  • Brown the lamb before baking: Browning the lamb before baking helps to develop its flavor and create a nice crust. To brown the lamb, sear it in a hot skillet over medium-high heat for a few minutes per side.
  • Use a flavorful marinade: Marinating the lamb before baking helps to infuse it with flavor. You can use a variety of marinades, but a simple combination of olive oil, garlic, rosemary, and thyme is a good place to start.
  • Cook the lamb slowly: Lamb is a tough meat, so it needs to be cooked slowly in order to become tender. The best way to do this is to bake it in a low oven for several hours. You can also braise the lamb in a slow cooker.
  • Serve the lamb with a flavorful sauce: A flavorful sauce is the perfect way to complement the rich flavor of the lamb. You can make a simple sauce by deglazing the pan with white wine and then adding some chicken broth, cream, and herbs. You can also serve the lamb with a mint sauce or a tzatziki sauce.

Conclusion:

Lamb baked with orzo is a delicious and hearty dish that is perfect for a special occasion. The lamb is tender and flavorful, and the orzo is cooked to perfection. This dish is sure to please everyone at your table.

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