This one-pot Greek lamb pilaf is rich, hearty, and packed with flavour. Slow-cooked lamb neck fillets become tender and juicy, while orzo absorbs the delicious tomato and spice-infused sauce. Simply serve with a green salad for a complete meal.
Ingredients Needed
For the Lamb Pilaf:
- 6 lamb neck fillets (800–900g/1¾–2lb total), cut into bite-sized pieces
- 2–3 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 300ml (10fl oz) dry white wine
- 2 tbsp lemon juice
- 2 tsp sugar
- 1 chicken stock cube
- 1 tbsp fresh thyme, chopped
- Salt and freshly ground black pepper
- 250g (9oz) orzo
To Serve:
- 85g (3oz) feta cheese, crumbled
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh mint, chopped
- Finely grated rind of 1 lemon (optional)
How To Make Greek Lamb Pilaf with Orzo
- Sear the lamb: Preheat the oven to 160°C (fan 140°C/325°F/Gas 3). Heat 2 tbsp olive oil in a large non-stick frying pan over medium-high heat. Sear the lamb in 4 batches, browning on all sides. Add more oil if needed. Transfer each batch to a large flameproof casserole dish.
- Cook the onions and spices: Reduce the heat, then fry the onion in the same pan for 3 minutes, stirring often, until golden. Add the garlic, cinnamon, and allspice and cook for another 1–2 minutes. Transfer to the casserole dish.
- Prepare the sauce: Pour the chopped tomatoes over the lamb and onion. Fill the empty tomato can twice with water and add it to the casserole. Stir in the tomato purée, white wine, lemon juice, and sugar. Crumble in the stock cube, then add the thyme, ½ tsp salt, and black pepper to taste.
- Slow-cook the lamb: Bring everything to a boil while stirring. Cover the casserole dish and transfer to the oven. Cook for 2 hours, stirring halfway.
- Cook the orzo: Stir the orzo into the casserole. Cover and return to the oven for another 20 minutes, stirring once halfway, until the orzo is plump and tender.
- Serve: Gently stir the lamb and orzo, then crumble the feta cheese over the top. Sprinkle with thyme, mint, and lemon zest (if using). Serve hot.
Recipe Tips
- Choose the right lamb: Neck fillets are best for slow cooking as they stay tender and juicy. Avoid leaner loin fillets, which can dry out.
- Time the orzo: Orzo absorbs a lot of liquid quickly. Stir it after 10 minutes to prevent clumping.
- Orzo alternatives: If you don’t have orzo, try small pasta shapes like ditalini or risoni.
How To Store & Reheat Leftovers
In the fridge: Store leftovers in an airtight container for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or stock to loosen the sauce.
In the freezer: Freeze cooled portions in a freezer-safe container for up to 1 month. Defrost overnight in the fridge before reheating in a pan with a little water or stock.
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