Indulge in this comforting Mediterranean dish of lamb cooked with orzo pasta, Kalamata olives, and a flavorful blend of herbs and spices, topped with crumbled feta cheese.
30 ml olive oil
500 g lamb mince
5 ml ground cumin
7.5 ml cumin seeds
10 ml paprika
2.5 ml chili flakes
10 ml Moroccan rub/seasoning (if available)
5 ml dried oregano
1 tin chopped tomatoes
30 ml lemon juice
80 ml lamb stock or chicken stock
250 g baby tomatoes, some halved
100 g pitted Kalamata olives, halved
30 ml chopped fresh flat-leaf parsley
30 ml chopped fresh dill
30 ml chopped fresh mint
150 g feta cheese, crumbled
1 onion, chopped
1 fennel bulb, chopped (if available)
2 garlic cloves, crushed
Zest of 1 lemon
Salt and black pepper for seasoning
To Serve
400 g orzo or risoni
30 ml olive oil
15 ml lemon juice
Heat half of the olive oil in a saucepan over medium heat, add lamb and brown well, breaking up any clumps with a fork. Season, remove from the saucepan and keep aside.
Add the rest of the olive oil to the saucepan and add the onion, fennel, garlic and lemon zest, sauté until translucent, then stir in the cumin, paprika, chili and Moroccan seasoning. Fry until fragrant.
Return lamb to the pan, add tinned tomatoes , lemon juice and stock, season to taste, bring to a simmer and cook until liquid reduces by half and lamb is well flavoured.
Stir in the baby tomatoes, fresh herbs, olives and check seasoning.
Meanwhile, cook orzo in a large saucepan of well-salted boiling water until just tender. Drain and toss in a bowl with olive oil and lemon juice.
To serve, divide orzo among serving bowls, top with lamb mixture and serve hot, scattered with feta.
OPTIONAL – Add a dollop of Greek style yoghurt and chopped mint and dill
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