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Greek Lemon Lamb Stew with Orzo and Fresh Dill
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Course Main Course
Cuisine Greek
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Knife

Ingredients
  

  • 1.5 pounds lamb shoulder, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Juice and zest of 2 lemons
  • 1 cup orzo pasta
  • 1/4 cup fresh dill, chopped

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the lamb shoulder pieces and brown them on all sides for even flavor.
  • Transfer the browned lamb to the slow cooker. Add the diced onion, minced garlic, chicken broth, dried oregano, salt, and black pepper.
  • Cover and cook on low for 7 hours until the lamb is very tender.
  • Stir in the orzo pasta and continue cooking on low for 30 more minutes until the orzo is soft.
  • Turn off the heat and stir in the lemon juice, lemon zest, and fresh dill right before serving.

Notes

Add the orzo only in the final half hour so it stays firm instead of turning mushy. Taste the broth at the end and add extra lemon juice if you want more brightness. Leftovers keep well in the fridge for two days and reheat best with a little extra broth stirred in.
Course: Main Course
Cuisine: Greek
Equipment: Slow Cooker, Large Skillet, Knife