Sure, orzo is good in soup, but there's no need to stop there. Here it's a base for a bold blend of spices, tomato sauce and flavorful ground lamb. The optional pinch of crushed red pepper will add the heat that many crave.

Marge Perry


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Bring a large saucepan of water to a boil. Cook orzo until just tender, about 8 minutes or according to package directions. Drain.

  • Meanwhile, cook lamb (or beef or turkey) in a medium nonstick skillet over medium heat, stirring, until browned, 2 to 3 minutes. Drain in a sieve set over a bowl. Clean and dry the pan.

  • Add oil to the pan and heat over medium heat. Add onion and cook, stirring, until softened, 3 to 5 minutes. Add garlic, cinnamon, rosemary (or oregano) and crushed red pepper (if using); cook, stirring, until fragrant, about 1 minute. Add the lamb (or beef or turkey) and tomato sauce; cook, stirring occasionally, until the sauce is thickened, 5 to 7 minutes. Remove from the heat and stir in olives, salt and pepper. Toss the orzo with the sauce. Serve garnished with feta.


Substitute ground turkey breast for lamb to save 5 grams of fat per serving.

Nutrition Facts

503 calories; protein 25.1g 50% DV; carbohydrates 55.8g 18% DV; dietary fiber 4.4g 18% DV; sugars 4.2g; fat 20.4g 31% DV; saturated fat 7.2g 36% DV; cholesterol 63.3mg 21% DV; vitamin a iu 1182.8IU 24% DV; vitamin c 18.1mg 30% DV; folate 31.2mcg 8% DV; calcium 101.5mg 10% DV; iron 4mg 22% DV; magnesium 72.1mg 26% DV; potassium 763.5mg 21% DV; sodium 399.3mg 16% DV; thiamin 0.6mg 62% DV.

Reviews (1)

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Rating: 5 stars
FABULOUS Dish! I just finished this for dinner! My husband (who doesn't like feta cheese) RAVED and ooh-ed & ahh-ed over this dish! It was fabulous! I did double the amount of ground lamb using 8 oz. I also used 1/4 tsp. both oregano & rosemary 1 1/2 garlic cloves and garnished with fresh basil chiffonade. I also added 1/8 tsp. red pepper flakes (and I can't take ANY spicy food - but this was delicious!) and a drizzle of some top-quality olive oil. The recipe says it yields two servings of one cup each but there was waaayyy more than that...the 1/2 cup of orzo alone once cooked made over 3/4 cup! With minimal effort and ingredients readily available (and pretty cheap too!) this is an incredibly flavorful complex-tasting dish. Really wonderful; I highly recommend it!! It's now in the regular rotation! Pros: Easy Fast Very Flavorful! Read More