Prep 30 mins
Cook 1 hr 21 mins
This dish is Mediterranean-esque and a good one-dish meal.
- 1 tablespoon olive oil
- 1 lb boneless lamb shoulder, cut into 1-inch cubes
- 1 cup chopped yellow onion
- 3 garlic cloves, minced
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon ground cumin
- 2 1⁄2 cups chicken stock or 2 1⁄2 cups chicken broth
- 1⁄2 teaspoon salt
- fresh ground black pepper
- 3⁄4 cup uncooked orzo pasta
- 12 ounces cooked fresh spinach, chopped (or one 10-ounce package frozen chopped spinach thawed and squeezed dry)
- 1 tablespoon lemon juice
- 1⁄4 cup pitted kalamata olive
- 1⁄4 cup crumbled feta cheese
- In a large soup pot over medium heat, let the oil get warmed.
- Add in lamb, onion, and garlic; stir/saute for about 5 minutes or until meat is browned and veggies are tender.
- Stir in oregano and cumin; cook 1 minute.
- Add in stock, salt, and pepper; bring to a boil.
- Lower heat to med-low and simmer, covered, for 1 hour or until meat is tender.
- Add in orzo; bring to a boil; lower heat and simmer, about 15 minutes or until orzo is tender and liquid is absorbed.
- Add in spinach, lemon juice, and olives; stir to mix well and cook about 10 minutes or until heated through.
- Divide into individual plates and sprinkle with feta cheese, if desired.