Greek lamb stew with orzo

Cooked long and slow, lamb shoulder cuts turn tender and tasty. With some pasta added towards the end of cooking, you get a meal in one pot. Brilliant!

By Nici Wickes
  • 1 hr 25 mins cooking
  • Serves 4
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  • 2 tablespoon oil
  • 4 large lamb shoulder chops
  • 1/2 cup dry white wine
  • 2 medium onions, sliced
  • 3 garlic cloves, peeled and bruised
  • 400 gram tin diced tomatoes
  • 1 teaspoon ground cinnamon
  • 3 strips lemon peel, pith removed
  • 2 tablespoon oregano, roughly chopped or 1 tsp dried
  • 1 litre chicken or vegetable stock
  • 1/2 cup olives (optional)
  • 3/4 cup risoni/orzo (see recipe tip)
  • 100 gram feta cheese
  • 125 gram Greek yoghurt
  • 1/4 teaspoon ground black pepper
  • mint leaves, to garnish


  • 1
    Preheat oven to 180oC
  • 2
    Heat the oil in a heavy-based, ovenproof casserole dish and brown both sides of the lamb chops. Splash in the wine and simmer for 1 minute. Add the onions, garlic, tomatoes, cinnamon, lemon, oregano and stock, then cover with a lid.
  • 3
    Cook in the oven for 1½ hours, then sprinkle over the olives and add the risoni/orzo. Cover and return to the oven for 15 minutes or until the pasta is cooked al dente.
  • 4
    Crumble the feta into the yoghurt and add black pepper.
  • 5
    Serve the lamb topped with the peppered feta and yoghurt, then garnish with mint.


  • Risoni/orzo is rice-shaped pasta, but feel free to use long-grain rice instead for a gluten-free option.

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