Greek Lemon Lamb Stew with Orzo and Dill
Equipment
- Large pot
Ingredients
- 1.5 pounds lamb stew meat, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced into rounds
- 4 cups chicken broth
- 1 cup orzo
- Zest and juice of 2 lemons
- 1/4 cup fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the lamb pieces and brown them on all sides, about 6 to 8 minutes.
- Add the onion, garlic, and carrots to the pot. Cook for 4 minutes until the onion softens.
- Pour in the chicken broth, lemon zest, lemon juice, salt, and pepper. Bring the mixture to a simmer and cook for 25 minutes until the lamb is tender.
- Stir in the orzo and continue simmering for 10 minutes, stirring once or twice, until the orzo is cooked through.
- Remove the pot from the heat and stir in the fresh dill before serving.
Notes
Add the dill only after the heat is off to keep its bright flavor. If the stew thickens too much while sitting, 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: Mediterranean
Equipment: Large pot
Cuisine: Mediterranean
Equipment: Large pot