Mary Berry Greek Lamb Pilaf With Orzo

I wasn’t sure how this one would go down the first time I made it. Lamb with pasta? In one pot? It felt like something I’d either fall in love with—or never try again. Spoiler: I fell hard. It’s the kind of recipe that quietly impresses everyone at the table, including the picky eaters and the “I-don’t-usually-like-lamb” crowd.

The first go didn’t go smoothly, though. I underestimated how much orzo loves liquid, and the final dish came out more stew than pilaf. Still delicious—but not quite what I had in mind. Second time around, I held back on extra water, stirred the orzo midway, and got that perfect tender bite I’d hoped for.

Let me show you how to make this one sing—soft lamb, fragrant spices, silky sauce, and that final pop of feta and mint.

Why This One Works So Well

This dish is a quiet masterclass in balance. You’ve got the deep richness from the slow-cooked lamb, brightness from lemon and tomato, warmth from cinnamon and allspice, and creamy feta on top to finish it all off.

And the orzo? It’s more than just a filler. It soaks up all that flavour—like a tiny pasta sponge—and brings the whole dish together. Unlike rice, it doesn’t go stodgy, and it bakes up beautifully in the oven without much fuss.

What surprised me most is how the tomato sauce evolves during those two hours in the oven—it goes from simple to silky and complex. The meat just melts into it. You could almost eat it with a spoon.

INGREDIENTS + WHY THEY MATTER

• Lamb neck fillets (800–900g) – These are the cut for slow cooking. They stay juicy and tender, unlike leaner cuts that dry out.
• Olive oil (2–3 tbsp) – For searing the lamb and softening the aromatics.
• Onion and garlic – A mellow base to anchor all the spices.
• Ground cinnamon & allspice (½ tsp each) – Don’t skip these. They give the dish that Greek warmth without overpowering it.
• Chopped tomatoes (400g) – Adds body and acidity.
• Tomato purée (2 tbsp) – Intensifies the tomato flavour.
• Dry white wine (300ml) – Adds depth. I’ve used the dregs of a bottle—still works.
• Lemon juice (2 tbsp) – Brightens the rich sauce.
• Sugar (2 tsp) – Just enough to round out the tomato and wine.
• Chicken stock cube – Adds savoury backbone.
• Fresh thyme (1 tbsp) – Lifts the whole pot. Dried works in a pinch—use 1 tsp.
• Orzo (250g) – Cooks in the sauce and soaks up all that flavour.
• Feta, mint, thyme, lemon zest – The finishing touches that make it sing.

Ingredient Swaps That Hold Up

• No lamb neck? I tested it with shoulder chunks once—still tender, just a bit fattier.
• No orzo? Risoni or even tiny pasta like ditalini work. Avoid rice unless you adjust liquid.
• No wine? Use extra stock with a dash of red wine vinegar or lemon juice.
• Vegetarian version? Swap lamb for chickpeas and roasted aubergine—surprisingly satisfying.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Orzo clumped together	Didn’t stir it halfway through cooking	Give it a stir after 10 minutes
Sauce too watery	Added too much liquid or didn’t bake long enough	Use only 2 cans’ worth of water, bake uncovered if needed
Lamb was chewy	Used wrong cut or cooked too fast	Use neck fillet and slow-cook at low heat

HOW TO MAKE MARY BERRY’S GREEK LAMB PILAF WITH ORZO

1. Preheat oven to 160°C (fan 140°C / 325°F / Gas 3).
2. Sear the lamb: Heat 2 tbsp oil in a large frying pan. Brown the lamb in 4 batches over medium-high heat, then transfer to a large flameproof casserole.
3. Cook aromatics: In the same pan, reduce heat and cook the onion for 3 minutes. Add garlic, cinnamon, and allspice, and cook 1–2 minutes more. Tip everything into the casserole.
4. Build the sauce: Add chopped tomatoes, then fill the can twice with water and add that too. Stir in tomato purée, wine, lemon juice, sugar, crumbled stock cube, thyme, and seasoning.
5. Slow cook: Bring to a simmer, cover, and transfer to the oven. Bake for 2 hours, stirring halfway.
6. Add orzo: Stir in the orzo, cover again, and return to oven for 20 minutes. Stir once halfway to prevent clumping.
7. Finish and serve: Remove from oven, gently stir. Crumble over feta and sprinkle with mint, thyme, and lemon zest if using.

TIPS FROM MY KITCHEN

• I always stir the orzo halfway through cooking—it makes all the difference.
• Don’t skip browning the lamb—it gives the dish a richer base flavour.
• If the sauce feels too loose at the end, let it sit uncovered for 5–10 minutes.
• I like to serve it with a wedge of lemon for anyone who wants a bit more brightness.

STORAGE + SERVING

• Fridge: Cool completely, store in an airtight container for up to 2 days.
• Freezer: Freeze in portions. Defrost overnight and reheat gently in a pan with a splash of stock.
• Reheat: Low and slow in a saucepan with a bit of water or stock. Stir gently.
• Serve with: A crisp green salad and maybe a chunk of warm flatbread.

FREQUENTLY ASKED QUESTIONS

Q: Can I make it ahead?
A: Yes. The flavour improves overnight. Reheat gently and stir in a splash of stock if it thickens too much.

Q: What if I only have lamb shoulder?
A: That works. Trim the excess fat and cut into chunks. Cook the same way.

Q: Can I use rice instead of orzo?
A: Not without adjusting liquid. Orzo works better for this method because it stays firm and absorbs flavour without going gluey.

Q: Can I cook it on the hob instead of the oven?
A: Technically yes, but oven cooking gives a more even, gentle heat. If doing it on the hob, keep it low and stir more often.

Try More Recipes:

• Mary Berry Friday Night Lamb Curry Recipe
• Mary Berry Lamb Kofta Kebabs With Tzatziki
• Mary Berry Harissa Spiced Lamb With Cannellini Beans
• Mary Berry Fast-roast Rosemary Leg of Lamb