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Greek Lamb and Orzo

Greek Lamb and Orzo

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
fire00starter

fire00starter

This is an easy meal to prepare and it tastes great. You can substitute the lamb with beef if you want. Serve with plain yogurt if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  1. Heat a large saucepan over medium-high heat. Stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. Stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. Bring to a boil; reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.
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Reviews

CartoonJunkie33
15

CartoonJunkie33

7/5/2011

an easy version of a time consuming classic. It's very basic, too. My own version of this has a leg of lamb and uses oregano, lemon, and feta cheese as well as the ingredients you listed. I was taught using the "handful" measuring method, so I'm not sure about quantities. Still, this takes about 1/10 the time and is very tasty :). Thank you for sharing! I'll be making this again for sure. Definitely try adding feta if you're looking for suggestions. It does wonders for this recipe.

amrosen
11

amrosen

11/24/2010

This was really excellent--simple, quick, and filling. I made exactly as described, but without celery. It turned out perfectly. One note: It may be difficult to find "stewed" tomatoes at your grocery store (it was at mine), so a can of chopped or peeled tomatoes should be a fine substitution.

KTR
8

KTR

11/16/2010

Very tasty and easy. Perfect after work dish.

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