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Greek-Style Lamb & Orzo Stew with Mushrooms

A hearty and flavorful Greek-style stew featuring tender lamb, earthy mushrooms, and tender orzo, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound lamb shoulder, cut into chunks Feel free to choose a tender cut if lamb isn’t your scene.
  • 1 cup orzo pasta Hello, mini pasta heaven!
  • 2 cups mushrooms, sliced Because what’s a stew without mushrooms?
  • 1 medium onion, chopped Tears might flow, but it’ll be worth it.
  • 2 cloves garlic, minced Garlic lovers unite!
  • 4 cups chicken or vegetable broth Homemade if you’re feeling fancy, otherwise store-bought works just fine.
  • 2 cups baby spinach For that veggie boost.
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • to taste salt and pepper
  • as needed tablespoon olive oil, for sautéing Because we all need a little extra flavor.
  • to taste feta cheese, for garnish Optional, but who really says no to cheese?

Method
 

Searing the Lamb
  1. In a large pot, heat a tablespoon of olive oil over medium-high heat. Season the lamb chunks with salt and pepper, then brown them in the pot for about 5-7 minutes. Cook until they are golden on all sides, then remove them and set them aside.
Sautéing the Vegetables
  1. In the same pot, add a bit more oil if needed. Toss in the chopped onion and sauté for about 5 minutes until they’re soft and fragrant. Add the minced garlic and sliced mushrooms, cooking for an additional 3-4 minutes until the mushrooms have released their moisture.
Combining and Simmering
  1. Return the browned lamb to the pot and mix in the dried oregano, paprika, and the broth. Bring it to a gentle boil, then reduce the heat and let it simmer for about 45 minutes.
Cooking the Orzo
  1. Once the lamb is tender, add the orzo pasta to the pot and let it cook for another 10-12 minutes, until it’s al dente. Stir in the baby spinach until wilted.
Adjusting and Serving
  1. Taste your stew and adjust seasoning if necessary. Serve it hot, sprinkled with feta cheese if you’re feeling extra fancy.

Notes

Picky Eaters? Sneak in additional veggies! Carrots and bell peppers can be great additions. Make-It-Your-Own: Don’t have lamb? No problem! This stew works wonderfully with chicken or beans for a vegetarian spin. Leftovers taste even better the next day. Store in an airtight container in the fridge for about 3-4 days.