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Greek Braised Lamb and Orzo One-Pot

Name: Greek Braised Lamb and Orzo One-Pot
Prep time: 2 h 10 min
Total time: 2 h 17 min
Cuisine: Greek
Ingredients: lamb shoulder roast — 907 g; salt — 7 g; black pepper — 3 g; olive oil — 41 g; yellow onion — 110 g; garlic — 12 g; tomato paste — 30 g; cinnamon — 2 g; dried leaf oregano — 1 g; tomatoes — 794 g; chicken broth — 946 g; orzo pasta — 454 g; feta cheese — 113 g; parsley — 7 g; lemon — 65 g

Greek Braised Lamb and Orzo One-Pot reads umami 8.6, richness 8.1 and citrus 5.1 on Palate's 0–10 flavor X-ray — a Greek main, about 2 hr 17 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 9.5 / 10
Sweet & Fruity — 4.8 / 10
Sour & Bright — 6.5 / 10
Bitter & Earthy — 2.7 / 10
Rich & Fat — 8.4 / 10
Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 8.6 · Richness 8.1 · Citrus 5.1 · Salinity 4.8 · Sourness 4.7 · Fruity 4.1 · Allium 3.7 · Funk & Ferment 2.8 · Earthy 2.5 · Sweetness 2.4 · Herbaceous 1.9 · Warm Spice 1.7 · Bitterness 1.3 · Floral 1.2 · Nutty 1.0 · Marine & Briny 1.0 · Heat 0.7

What's in it (15)

lamb shoulder roast — 907 g
salt — 7 g
black pepper — 3 g
olive oil — 41 g
yellow onion — 110 g
garlic — 12 g
tomato paste — 30 g
cinnamon — 2 g
dried leaf oregano — 1 g
tomatoes — 794 g
chicken broth — 946 g
orzo pasta — 454 g
feta cheese — 113 g
parsley — 7 g
lemon — 65 g

Time & effort: about 2 hr 17 min (2 hr 10 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 139.2 kcal, 8.9 g protein, 6.1 g fat, 11.9 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

Season the lamb chunks all over with the salt and pepper.
Heat the olive oil in a large Dutch oven over high heat. Working in two or three batches so the pot stays hot, sear the lamb until deeply browned on all sides, 3-4 minutes per batch; transfer to a plate.
Reduce the heat to medium. Add the onion to the pot and saute, scraping up the browned bits, until softened and golden at the edges, 6-7 minutes.
Add the garlic, tomato paste, cinnamon stick, and oregano. Cook, stirring constantly, until the tomato paste has darkened a shade and the garlic is fragrant, 1-2 minutes.
Return the lamb and any accumulated juices to the pot.
Pour in the crushed tomatoes and chicken broth and bring to a boil. Reduce the heat to low, cover, and braise until the lamb is fork-tender and shreds easily, 1.5-2 hours.
Discard the cinnamon stick and skim any excess fat from the surface of the braise.
Raise the heat to medium-high to bring the braise back to a boil. Stir in the orzo and cook uncovered, stirring every minute or two so it doesn't stick to the bottom, until the orzo is tender and the sauce has thickened enough to coat a spoon, 10-12 minutes.
Remove the pot from the heat, cover, and let rest 5 minutes so the orzo finishes drinking up the sauce and the dish sets.
Taste the sauce and season with the remaining salt, or more to taste.
Scatter the feta and parsley over the top and serve with lemon wedges for squeezing.

Dishes with a similar flavor shape

Braised Beef Shank Osso Buco with Gremolata — Italian-American
Zürcher Geschnetzeltes (Zurich-Style Veal in Cream) — Swiss
Pork Tenderloin Saltimbocca — Italian-American
Lamb and Chickpea Stew with Warm Spices — Mediterranean
Chicken Francese — Italian-American

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.