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Greek Lamb Neck Stew with Lemon, Orzo, and Crumbled Feta
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Course Main Course
Cuisine Greek
Servings 4 people

Equipment

  • Large Dutch oven
  • Wooden spoon
  • Ladle

Ingredients
  

  • 2 pounds lamb neck, cut into chunks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 6 cups lamb or beef broth
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 cup orzo pasta
  • Juice and zest of 2 lemons
  • 4 ounces feta cheese, crumbled

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb neck chunks and brown them on all sides, about 8 minutes total. Remove the lamb and set it aside.
  • Lower the heat to medium. Add the diced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
  • Return the lamb to the pot. Pour in the broth, then add the oregano, bay leaves, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 1 hour and 30 minutes until the lamb is tender.
  • Stir in the orzo and continue simmering uncovered for 10 minutes until the pasta is al dente.
  • Remove the bay leaves. Stir in the lemon juice and zest. Ladle the stew into bowls and top each serving with crumbled feta.

Notes

Taste the broth before adding salt since the feta brings its own salinity. If the orzo absorbs too much liquid during simmering, add a splash of warm broth to loosen the stew before serving. Leftovers reheat well on the stove with a little extra broth to refresh the texture.
Course: Main Course
Cuisine: Greek
Equipment: Large Dutch oven, Wooden spoon, Ladle