You are here

Lamb & Orzo Mediterranean Style

Italian.Chef's picture
  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)

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

Main Dish

Rate It

Your rating: None
Average: 4.2 (20 votes)