Orzo with Lamb, Olives & Feta for Two

November/December 1998, EatingWell Serves Two

Your rating: None Average: 4.5 (6 votes)

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.

Orzo with Lamb, Olives & Feta for Two Recipe

1 Review for Orzo with Lamb, Olives & Feta for Two


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!

Easy, Fast, Very Flavorful!

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