GREEK ORZO WITH LAMB & FETA (includes a vegetarian option)
Description
Orzo, also known as risoni, is a form of short-cut pasta, shaped like a large grain of rice. I love the shape and size - it is perfect for stews and soups, has a lovely bite to it and has all the substance and satisfaction of eating pasta.
This Greek orzo is a perfect one pan, mid week meal for the family table with sweet tomatoes, salty feta, herbs and lamb.
I often dream about this little restaurant on the beach in Kissamos in the north western tip of Crete. We enjoyed a wonderful plate of orzo flavoured with tomatoes, herbs, lamb and feta, which all come together for a taste of Crete in your mouth.
Here I have recreated that meal.
I have used a sofrito (celery, carrot and onion) base for the tomato sauce for a deeper flavour and also because the veg does us good!
Its a well seasoned dish, the spices are simple - paprika, a pinch of cinnamon and nutmeg, dried oregano and lots of fresh parsley, and garlic, plus a splash of wine.
It all comes together incredibly quickly and once the orzo is in the pan it takes 12-14 mins to cook it.
Options: I have used pre- cooked lamb pieces leftover from a roast, which I put in the freezer to use another day. However if you don't have that, use mince lamb.
For a vegetarian version, use some diced aubergine or diced courgettes, which will cook alongside the orzo.
Do try this easy recipe, I guarantee it will become a favourite at your family table. Watch my you tube video for inspiration!
Ingredients
For the sofrito
For the rest
Instructions
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Make a finely diced sofrito in your food processor, almost crumb like. Set aside.
If you don't have pre-cooked lamb pieces leftover from a roast, then use mince lamb. If making a vegetarian alternative, skip to frying the sofrito.
Heat 2 tbs of oil in the pan and fry the mince till it is browned and the oil is released from it. Take it out in a bowl, then set aside.
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Add a knob of butter to the same pan and fry the sofrito mixture, with the parsley and bay leaves, until translucent - around 3/4 minutes, stirring all the time.
Now add the tomatoes and tomato paste and mix.
If you are making a meat free version, add either 1 small diced aubergine or 1 medium diced courgette now and mix well.
Add in the paprika, cinnamon, nutmeg, salt and pepper and saute until the colour deepens.
Add stock then the orzo.
-
Mix, then cover and let it cook on simmer for 12-14 minutes until the liquid is almost absorbed. Add a splash of wine half way through.
Stir regularly, to prevent the pasta from sticking to the bottom of the pan.
-
Turn off the heat and let it rest for a minute or two .
Then serve with parsley, and crumbled feta.
We had olives and bread a lovely summery cocktail to remind us of our favourite place in Crete.
Enjoy your Greek Orzo!
