Lamb With Spinach and Orzo

This dish is Mediterranean-esque and a good one-dish meal.

• Ready In: 1 hr 51 mins
• Serves: 6

Ingredients

• 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

Directions

1. In a large soup pot over medium heat, let the oil get warmed.
2. Add in lamb, onion, and garlic; stir/saute for about 5 minutes or until meat is browned and veggies are tender.
3. Stir in oregano and cumin; cook 1 minute.
4. Add in stock, salt, and pepper; bring to a boil.
5. Lower heat to med-low and simmer, covered, for 1 hour or until meat is tender.
6. Add in orzo; bring to a boil; lower heat and simmer, about 15 minutes or until orzo is tender and liquid is absorbed.
7. Add in spinach, lemon juice, and olives; stir to mix well and cook about 10 minutes or until heated through.
8. Divide into individual plates and sprinkle with feta cheese, if desired.