Greek-Baked Lamb With Orzo
A flavorful Greek-inspired baked lamb with orzo, featuring tender meat, aromatic herbs, and a savory tomato and wine sauce, perfect for hearty family meals or gatherings.
Ingredients
- 2 to 2 1/2 lb. lamb shoulder chops ⓘ
- 1 cup dry white wine ⓘ
- 1 large onion ⓘ
- 1 cup tomato sauce
- 2 cups boiling water ⓘ
- 1 tablespoon chopped parsley ⓘ
- salt ⓘ
- pepper ⓘ
- 3 tablespoons olive oil ⓘ
- 1 tablespoon fresh lemon juice ⓘ
- 1 small cinnamon stick
- 2 large garlic cloves ⓘ
- 2 teaspoons dried oregano leaf ⓘ
Instructions
- Place lamb chops in a large baking dish. Rub with olive oil, lemon juice, salt, and pepper to coat evenly.
- Bake at 400°F for 10 minutes, turning once.
- Reduce oven temperature to 350°F.
- Add white wine, cinnamon stick, sliced onions, and minced garlic to the dish.
- Bake until the meat is still pink inside, about 15 minutes.
- Remove the chops from the dish and cut the meat from the bones, keeping the meat in large pieces and reserving the bones.
- Set the meat aside on a plate and cover.
- Return the bones to the dish and stir them into the mixture.
- Bake until the onions are tender, about 10 minutes. Discard the cinnamon stick and bones.
- Add tomato sauce, dried oregano, and 2 cups boiling water to the dish.
- Season well with salt and pepper.
- Stir in the orzo or rice-shaped pasta.
- Bake uncovered for 20 minutes without stirring.
- Arrange the meat pieces on top in a single layer and press gently into the mixture.
- Bake until the orzo is tender but firm to the bite and the meat is cooked to desired doneness, about 10 minutes.
- Sprinkle with chopped parsley and serve immediately from the dish.
Tips & Substitutions
For extra flavor, marinate the lamb shoulder chops in olive oil, lemon juice, garlic, and oregano for a few hours before baking. If you don't have dry white wine, chicken broth can be a good substitute. Consider using orzo for a traditional touch, or try a gluten-free pasta if needed. This dish also pairs well with a refreshing Venetian Salad.
Serving Suggestions
Serve the lamb and orzo warm, garnished with fresh chopped parsley for a burst of color and flavor. This dish pairs beautifully with a simple green salad or roasted vegetables for a complete meal. For a Mediterranean touch, consider serving with warm pita bread or tzatziki sauce on the side.
Storage & Reheating
Leftover Greek-Baked Lamb With Orzo can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the lamb and orzo in a baking dish, cover with foil, and warm in a preheated oven at 350°F until heated through, about 20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Greek-Baked Lamb With Orzo contains roughly 801 calories, with 17g protein, 45g carbohydrates, and 62g fat. It is an excellent source of protein (34% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1491mg per serving (65% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of lamb for this recipe?
Yes, you can use lamb shanks or leg of lamb as alternatives. Just adjust the cooking time accordingly, as different cuts may require longer or shorter baking times to achieve tenderness.
What can I serve alongside this dish?
This dish pairs well with a fresh salad, like a Greek salad or a light cucumber and tomato salad. Roasted vegetables or a side of garlic bread can also complement the flavors nicely.
Is it possible to make this dish in advance?
Absolutely! You can prepare the dish up to the point of baking, cover it tightly, and refrigerate for up to a day. Just allow it to come to room temperature before baking, or add a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).