One-Pot Greek Lamb and Orzo For 2

This lamb and orzo dish is quick and easy to make, all in one stovetop skillet!.

And if you don’t like lamb, you could make this with ground beef.

One-Pot Greek Lamb and Orzo For 2

Servings: 2     Prep: 5 min     Cook: 25 min

Ingredients

• 1/2 lb ground lamb
• 1 can (14 oz) diced tomatoes
• 1/2 stalk celery, cut into 1/4″ pieces
• 1/2 cup uncooked orzo pasta
• 1/4 cup sliced black olives
• 1/4 tsp salt
• 1/2 tsp ground red pepper
• Plain yoghurt (optional)
• Feta cheese, crumbled (optional)

Directions

1. Cook lamb in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink.
2. Drain fat from the skillet.
3. Stir in tomatoes, celery, pasta, olives, salt and red pepper.
4. Heat to boiling; reduce heat.
5. Cover and simmer about 12 minutes, stirring frequently, until tomato liquid is absorbed and orzo is tender.
6. Serve with yoghurt.

Recipe Tips

• If you don’t like lamb, use ground beef or ground chicken instead
• Instead of Feta cheese, we sometimes use Parmesan cheese. There’s always a jar of that in our fridge!

Why We Like It

Neither of us ate much lamb while growing up.

• Keith’s dad had bad memories of endless meals of tough mutton, while he served during the war. After that, he never wanted to see lamb again!
• My parents didn’t like lamb either, I guess, because Mom never cooked it.

After Keith graduated, and worked for an accounting firm, he sometimes went to dinner with clients, at nice restaurants. One night, he tried the lamb chops, and really enjoyed them. Much better than mutton, I’m sure.

Now, we have lamb chops occasionally, and I use ground lamb in a few recipes, for simpler supper dishes

This recipe is adapted from a “Betty Crocker Casseroles and One Dish Meals” booklet. We first tried it in October 2009, and I posted it on my old What’s For Supper blog.

We’ve enjoyed it many times since, and it’s a nice change from beef and chicken.

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