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Lamb & Orzo Mediterranean Style

Italian.Chef's picture
Ingredients
  Salt 1⁄2 Teaspoon
  Lean ground lamb 1 Pound
  Onion 1 Large, finely chopped
  Garlic 2 Clove (10 gm), minced / pressed
  Canned tomatoes 1 Pound (1 Can)
  Chicken bouillon cube 1
  Hot water 1 1⁄2 Cup (24 tbs)
  Dried oregano leaves 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dry rice shaped pasta 8 Ounce (1 Cup)
  Frozen chopped spinach 10 Ounce, thawed (1 Package)
  Grated parmesan cheese 3⁄4 Cup (12 tbs)
Directions

Sprinkle salt into a wide frying pan over medium-high heat.
Crumble lamb into pan and cook, stirring often, until meat begins to brown (3 to 5 minutes).
Reduce heat to medium, stir in onion, and continue to cook, stirring, until onion is soft but not brown (about 5 minutes).
Spoon off and discard excess fat.
Add garlic, tomatoes (break up with a spoon) and their liquid, bouillon cube, water, oregano, and pepper.
Bring mixture to a boil, stirring to dissolve bouillon cube; then stir in pasta.
Reduce heat, cover, and boil gently, stirring once or twice, until pasta is just tender to bite (10 to 12 minutes; or time according to package directions).
Meanwhile, squeeze as much liquid as possible from spinach.
Stir spinach into pasta mixture just until heated through.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Lamb

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