Greek Lemon Lamb Stew with Orzo and Fresh Dill
Equipment
- Large pot
- Wooden spoon
- Measuring cups
Ingredients
- 1.5 pounds lamb stew meat, cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- Zest and juice of 2 lemons
- 1 cup orzo
- 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 chunks and cook until browned on all sides, about 6 to 8 minutes.
- Add the diced onion and minced garlic to the pot. Stir and cook for 3 minutes until the onion softens.
- Pour in the chicken broth, lemon zest, lemon juice, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the lamb is tender.
- Stir in the orzo and cook uncovered for 10 minutes, stirring once or twice, until the orzo is soft.
- Remove the pot from heat and stir in the chopped fresh dill right before serving.
Notes
Simmer the lamb until it gives easily when pressed with a spoon, but add the orzo only at the end so it stays firm rather than mushy. Leftovers thicken in the fridge, so loosen them with a splash of broth when reheating on the stove. Skip the dill until the very last step to keep its flavor bright.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Measuring cups
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Measuring cups