Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.


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

1 cup
503 calories; protein 25.1g; carbohydrates 55.8g; dietary fiber 4.4g; sugars 4.2g; fat 20.4g; saturated fat 7.2g; cholesterol 63.3mg; vitamin a iu 1182.8IU; vitamin c 18.1mg; folate 31.2mcg; calcium 101.5mg; iron 4mg; magnesium 72.1mg; potassium 763.5mg; sodium 399.3mg; thiamin 0.6mg.