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

26 May 2019

  • Skinnytaste Meal Plan (May 27-June 2)
    A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and WW SmartPoints®. If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty […]
  • Red, White and Blueberry Cheesecake Cupcakes
    Mini cheesecake cupcakes made with Greek yogurt and cream cheese with a vanilla wafer crust topped with strawberries and blueberries to create a red, white and blue dessert using Mother Nature as my source for food coloring. Cheesecake Cupcakes These are the perfect Memorial Day weekend treat, they taste too good to be under 100 […]
  • Honey Sriracha Chicken and Broccoli Meal Prep Bowls
    This easy meal-prep honey-sriracha chicken dish, which can also be served as a main dish, is made on a sheet pan and comes together quick! It’s been a while since I posted a new meal prep recipe, I made this just before my trip to Italy and loved how it turned out. It is simple, […]
  • Skinnytaste Meal Plan (May 20-May 26)
    A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and WW SmartPoints®. Hi all! I am away in Italy this week, can’t wait to share my trip with you when I return but I didn’t forget you! On this plan there are options […]
  • California Grilled Chicken Avocado and Mango Salad
    Grilled Chicken pairs beautifully with avocados and mangoes in this delicious salad, perfect for those warmer nights you don’t want to heat up the kitchen. Tropical fruits like mangoes and avocados are my favorite fruits. Paired together in this salad with grilled chicken, it couldn’t be more delicious! More recipes I love with mango are […]