Greek Lamb with Spinach and Orzo

Transport your taste buds to the Mediterranean with this Greek Lamb with Spinach and Orzo, a hearty one-pot meal bursting with vibrant flavors and comforting textures. Tender chunks of seared lamb simmer in a fragrant tomato-based broth infused with warm cinnamon and earthy oregano, creating a richly spiced base. The dish comes to life as delicate orzo pasta absorbs the savory juices, while fresh baby spinach adds a pop of color and nutrients. A bright splash of lemon juice ties it all together, with crumbled feta cheese offering a creamy, tangy finish. Perfect for cozy family dinners or entertaining, this dish pairs beautifully with crusty bread or a crisp side salad. Ready in under two hours, it’s a simple way to bring authentic Greek flavors to your table!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 pounds boneless lamb shoulder
• 4 tablespoons extra virgin olive oil
• 1 large yellow onion
• 4 garlic cloves
• 14.5 ounces diced tomatoes
• 2 cups chicken or beef broth
• 1 teaspoon dried oregano
• 0.5 teaspoons ground cinnamon
• 1 cup uncooked orzo
• 4 cups baby spinach
• 2 tablespoons lemon juice
• 0.5 cup feta cheese (optional)
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Trim excess fat from the lamb and cut it into 2-inch cubes. Season the lamb generously with salt and pepper.

Step 2

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb cubes in batches until browned on all sides. Remove from the pot and set aside.

Step 3

Finely chop the yellow onion and mince the garlic cloves. Add the remaining 2 tablespoons of olive oil to the pot and sauté the onion until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Step 4

Stir in the diced tomatoes, broth, dried oregano, and ground cinnamon. Bring the mixture to a simmer.

Step 5

Return the seared lamb to the pot, cover, and reduce the heat to low. Let the lamb simmer for 60 minutes, stirring occasionally.

Step 6

After 60 minutes, stir in the uncooked orzo and continue to cook for another 15 minutes, or until the orzo is tender, stirring occasionally to prevent sticking.

Step 7

Add the baby spinach to the pot and stir until wilted, about 2-3 minutes. Remove the pot from the heat and stir in the lemon juice.

Step 8

Taste and adjust the seasoning with additional salt and pepper if needed.

Step 9

Top with crumbled feta cheese if desired before serving. Serve warm with crusty bread or a simple green salad on the side.

Nutrition Facts

Serving size	2497.8 grams (2497.8g)

Amount per serving	% Daily Value*
Calories	3997

Total Fat 269.00g	345%
Saturated Fat 98.90g	495%
Polyunsaturated Fat 0.00g
Cholesterol 787mg	262%
Sodium 6638mg	289%
Total Carbohydrate 196.90g	72%
Dietary Fiber 21.50g	77%
Total Sugars 24.40g
Protein 217.20g	434%

Vitamin D 0IU	0%
Calcium 1027mg	79%
Iron 29mg	162%
Potassium 3536mg	75%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.4%

Protein: 21.3%

Carbs: 19.3%