Lamb With Spinach and Orzo |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This dish is Mediterranean-esque and a good one-dish meal. Ingredients:
1 tablespoon olive oil |
1 lb boneless lamb shoulder, cut into 1-inch cubes |
1 cup chopped yellow onion |
3 garlic cloves, minced |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
2 1/2 cups chicken stock or 2 1/2 cups chicken broth |
1/2 teaspoon salt |
fresh ground black pepper |
3/4 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 |
1/4 cup pitted kalamata olive |
1/4 cup crumbled feta cheese |
Directions:
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.
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