Greek Lemon and Oregano Lamb Stew with Orzo
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds lamb stew meat, cut into chunks
- 1 large onion, diced
- 4 garlic cloves, minced
- 3 cups beef broth
- Zest and juice of 2 lemons
- 2 tablespoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup orzo pasta
- 1/2 cup crumbled feta cheese, for serving
Instructions
- Place the lamb stew meat, diced onion, and minced garlic into the slow cooker.
- Pour in the beef broth, then add the lemon zest, lemon juice, dried oregano, salt, and black pepper.
- Stir once to combine, cover, and cook on low for 8 hours until the lamb is very tender.
- Stir in the orzo, replace the lid, and cook on high for 25 minutes until the pasta is soft.
- Ladle into bowls and top each serving with crumbled feta cheese.
Notes
Add the orzo only at the end so it stays firm rather than turning mushy. If the stew thickens too much after the pasta cooks, stir in a splash of warm broth before serving. Leftovers reheat well on the stove with a little extra liquid to loosen the orzo.
Course: Main Course
Cuisine: Greek
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Greek
Equipment: Slow Cooker, Knife, Cutting Board