Greek Lamb and Orzo

Greek Lamb and Orzo
  • 1 pound ground lamb
  • 2 (14.5 ounce) cans stewed tomatoes, undrained
  • 1 stalk celery, cut into 1/2 inch pieces
  • 1 cup uncooked orzo pasta
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 clove garlic, minced


  1. Heat a large saucepan over medium-high heat. Stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. Stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. Bring to a boil; reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.

03/30/2018
Greek Lamb and Orzo, recipe PT15M PT1H 5 455 calories

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