Mediterranean Lamb & Orzo Bake: A Taste of the Isles
Food Recipes Ideas
Mediterranean Lamb & Orzo Bake
A comforting one-pan Mediterranean dinner recipe with tender lamb, al dente orzo, and vibrant veggies baked in a rich tomato-herb sauce.
★★★★★
5 from 1 review
Prep Time20 mins
Cook Time45 mins
Total Time1 hour 5 mins
Servings4
Calories350 kcal
📝 Ingredients
👩🍳 Instructions
1
Pat lamb cubes dry. In a bowl, toss lamb with 1 tbsp olive oil, garlic, oregano, rosemary, red pepper flakes (if using), salt, and pepper.
2
Heat remaining 1 tbsp olive oil in a large, oven-safe Dutch oven over medium-high heat. Sear lamb in batches until browned on all sides (3-4 mins per side). Remove lamb to a plate.
3
Reduce heat to medium. Add onion, red and yellow bell peppers to the pot. Sauté for 5-7 minutes until softened.
4
Stir in chopped zucchini and cook for another 3-4 minutes.
5
Pour in diced tomatoes (undrained) and tomato sauce. Bring to a gentle simmer, scraping up any browned bits. Cook for 5 minutes.
6
Stir in vegetable broth and orzo pasta. Bring back to a simmer.
7
Return seared lamb to the pot. Stir in Kalamata olives. Combine all ingredients well.
8
Preheat oven to 375°F (190°C).
9
Cover the Dutch oven tightly with a lid or foil.
10
Bake for 30-35 minutes, or until orzo is al dente and liquid is mostly absorbed, and lamb is fork-tender.
11
Remove from oven and let rest, covered, for 5-10 minutes.
12
Gently stir, then garnish with fresh parsley and crumbled feta cheese before serving hot.
💡 Notes
For best flavor, use good quality olive oil and fresh garlic. Leftovers can be refrigerated for 3-4 days; add a splash of broth when reheating to maintain moisture. This recipe works wonderfully for meal prep, as flavors deepen overnight.
