Home Cooking, for the sake of your health!

Ground Lamb with Orzo PastaI was always a huge fan of the Greek cuisine and even more so since spending my amazing honeymoon visiting the Greek Islands. This cuisine is known for utilizing a lot of lamb. The simplicity of the ingredients is what truly makes this cuisine a joy to prepare and to eat.

Yiouvetsi dishes are most often made with chunks of meat – beef and lamb are the most popular, but this recipe with ground lamb is a delight and easier on the budget. This recipe also calls for the use of the traditional orzo pasta (however other pasta types should work equally as well).

This dish turned out absolutely wonderful in my favorite Le Creuset Dutch Oven.

 
Ingredients
  • 1 pound of ground lamb
  • 2 tbs + 2 tbs of olive oil
  • 1 medium yellow or white onion, finely chopped
  • 1½ cans of chopped or crushed tomatoes
  • ½ cup of water
  • 1 bay leaf
  • 1½ cups of orzo pasta (or other small pasta)
  • 4 cups of boiling chicken broth or stock
  • sea salt
  • freshly ground black pepper
  • 1 bunch of fresh parsley, chopped
  • grated cheese (optional)
 
Instructions
  1. Over medium heat, brown the lamb in 2 tablespoons of olive oil, using a fork to separate the meat out into small pieces. (Note: because ground lamb is softer than ground beef, be careful not mash it when breaking it up.)
  2. When meat is browned just to the point where it doesn’t look red, transfer to a colander and drain.
  3. Over medium heat, sauté chopped onion in 2 tablespoons of olive oil. When the onion turns translucent, stir in drained lamb, tomatoes, ½ cup of water, 1 rounded teaspoon of sea salt, and ¼ teaspoon of pepper. When it reaches a boil, cover and reduce heat to a simmer, cooking for 20 minutes. Taste and add more salt and pepper to your preference.
  4. In a saucepan, bring chicken broth or stock to a boil (I used my own homemade chicken stock that I had previously frozen for later use).
  5. Preheat the oven to 400°F.
  6. Discard the bay leaf, and transfer the meat mixture to a greased baking or oven-safe casserole dish. Add boiling stock or broth, and stir in the pasta.
  7. Cook uncovered in the oven for about 40 minutes, until the pasta is done and almost the liquid has been absorbed. Stir once or twice during cooking.
  8. Remove pot from the oven and cover with a cotton towel for 20 minutes (to absorb excess moisture).
  9. Stir in the fresh parsley just before serving, and add an optional topping of grated cheese.

About this site

Most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and the yeast used in baking are kinds of fungi. Cooks also use water and minerals such as salt. Cooks can also use wine or spirits.
Naturally occurring ingredients contain various amounts of molecules called proteins, carbohydrates and fats. They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules.

Feed Display

Skinnytaste

24 July 2019

  • Tzatziki Fish Tacos

    Tzatziki Fish Tacos have a Greek twist! Crisp breaded fish fillets served on tortillas topped with tzatziki sauce made with Greek yogurt, cucumbers and fresh herbs. I love fish tacos, some favorites are Cilantro Lime Fish Tacos, Blackened Fish Tacos and Lobster Tacos. Since my family is obsessed Tzatziki sauce (we eat it with everything!) […]

    The post Tzatziki Fish Tacos appeared first on Skinnytaste.

  • Skinnytaste Meal Plan (July 22-July 28)

    A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers SmartPoints®. Hope everyone’s enjoying their summer! Here’s the new meal plan, enjoy! If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can […]

    The post Skinnytaste Meal Plan (July 22-July 28) appeared first on Skinnytaste.

  • Buffalo Shrimp Lettuce Wraps

    These easy, low-carb Buffalo Shrimp Lettuce Wraps are spicy, light and delicious topped with celery and blue cheese or ranch dressing. Ready in under 15 minutes! Buffalo Shrimp Lettuce Wraps I love lettuce wraps, they are my go-to when I want to eat low-carb. In fact, I have so many lettuce wrap recipes here on […]

    The post Buffalo Shrimp Lettuce Wraps appeared first on Skinnytaste.

  • Air Fryer Chicken Milanese with Baby Arugula

    Crisp, golden, delicious Air Fryer Chicken Milanese with Baby Arugula and lemon wedges is one of my favorite dinner recipes! Air Fryer Chicken Milanese Chicken cutlets have always been a way of life growing up. I learned how to make them right about the same time I learned how to boil pasta. As an adult, […]

    The post Air Fryer Chicken Milanese with Baby Arugula appeared first on Skinnytaste.

  • Skinnytaste Meal Plan (July 15-July 21)

    A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers SmartPoints®. This week I added an air fryer recipe to the plan, but no worries if you don’t have an air fryer you can make it in the oven. If you’re […]

    The post Skinnytaste Meal Plan (July 15-July 21) appeared first on Skinnytaste.