This post may contain affiliate links.

You’re going to love this meaty, flavour-packed Lamb Orzo Stew with feta, tomatoes and peppers. Sunshine in a slow cooker!

A recipe for Greek Lamb Casserole with Orzo made in the slow cooker

Packed with those unmistakable Greek-style flavours, this delicious Lamb Orzo Stew sprinkled with feta cheese is a little something extra for your midweek meals.

There really is nothing better than being able to serve up a hearty stew that still feels like you’re basking in the Mediterranean sunshine rather than hiding under blankets.

Slow cooked lamb, with the orzo cooked straight in the slow cooker, complete with your vegetable portions. What more could you want? Oh yes. Cheese on top of course!

This is a Greek-inspired recipe, with flavours I’ve loved from my trips there. It’s loosely based on the Greek dish Giouvetsi (Youvetsi) you can read more about the authentic version of this dish here on MyGreekDish.


Why you’ll love this Lamb Orzo recipe

⭐️ An easy stew that’s a little bit different

⭐️ Packed with flavour

⭐️ Great for leftovers


Lamb orzo greek casserole made in the slow cooker

How we came up with this recipe

A while back I made it my mission to create a collection of slow cooker recipes that were perfect for the summer months to prove that our trusty machines aren’t just great for winter. 

Sure, our hearty, stodgier dishes are amazing cooked this way, BUT if you think about it, they really work for hotter days too. No hot ovens or sweating in the kitchen with loads of prep? Sounds good to me! 

This Lamb Orzo Stew is just one recipe I created with this in mind. 

It has serious Mediterranean vibes and the feta is the finishing touch that lightens and lifts all of those rich flavours.

❗️PLEASE NOTE ❗️

There are a lot of flavours in this dish but it needs it. Sometimes slow cooking can reduce flavours and make them a bit more bland, so trust me on this. 

However, do adjust anything you’re not a fan of, and please try not to use herbs that have been in the back of the cupboard for years as they lose their flavour over time and you might wonder why your stew is lacking something!


Lamb Orzo Stew Ingredients Notes

Raw ingredients in the slow cooker for Greek lamb casserole
  • Lamb – We’re using lamb steak for this recipe as it slow cooker well, is really tender and tasty but stays in tact after cooking for a long time
  • Onion and garlic – Feel free to use pre-prepared frozen or fresh for this
  • Herbs and spices – You can use the dried variety of oregano, thyme, fennel seeds and ground cumin for this
  • Orzo – The dried kind
  • Peppers – If you’d rather use a different vegetable, go ahead

How to make Lamb Orzo Stew

  1. Heat the slow cooker to medium and place the lamb cubes into the bottom of the slow cooker.
  2. Add the onion, garlic, tinned tomatoes, stock cubes, oregano, thyme, fennel, cumin, salt and pepper, and stir well.
  3. Place the lid on and cook for 3.5 – 4.5 hours on HIGH (or 6-8 hours on LOW).
  4. When the lamb is just tender, tip in the dried orzo, peppers and water stir through. Cook for a further 45 minutes.
  5. When the orzo is just cooked, squeeze over the lemon juice, sprinkle over the feta and mint and serve.

Substitutions

  • Orzo – If you can’t find orzo or don’t want to use it, you could try any dried pasta of your choice. Just cook it separately in a saucepan before adding to the slow cooker instead
  • Vegetables – You could try adding any veg of your choice. Green sliced green beans added towards the end of the cooking time would be great

Leftovers

In the fridge The stew will keep in the fridge for 3 days or 3 months in the freezer. In fact, these flavours actually get better with time! 

Reheating this dish Orzo can become a little gloopy after you’ve initially cooked it, so add a splash of water or an ice cube before you reheat it to stop it drying out. Use the microwave to reheat until piping hot.

In the freezer Orzo is always at its best when cooked and eaten immediately, but that’s not to say it won’t still be delicious if it’s out of the freezer. The texture can just become very stodgy. See the tip above for reheating.

Top tipS

If your finished dish is a bit sticky

This can happen when the orzo is cooked for a little too long, or depending on the brand of orzo, OR if your lamb hasn’t given out much liquid as it cooked. 

If you want a more ‘saucy’ texture, just add a little boiling water or stock at the end of the cooking time and stir thoroughly.

Don’t use out of date herbs

Because they lose their flavour over time, you might find your dish is a little bland if you’re using herbs and spices that are past their best. Buy them afresh and get cooking!

More slow recipes ideal for summer…

FAQs

Can you recommend a slow cooker?

The Morphy Richards Sear & Stew Slow Cooker is my all-time favourite because you can use it for initial browning on the hob and it’s really light. 

I wrote up a whole slow cooker review though, where you might find another one to suit your needs. Have a read here.

Do I not need to brown the meat beforehand?

You don’t need to but if you want to, sure, you can. It maybe adds 5% more flavour to the overall dish?

I’m willing to take this as a short cut though as in this dish there are so many other really tasty flavours.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

5 from 64 votes

Greek-Style Lamb Orzo Stew {Slow Cooker Recipe}

This beautiful slow cooked Lamb Orzo Stew recipe with feta has wonderful Mediterranean flavours and is super easy to make.
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 6

Ingredients 

To slow cook:

  • 600 g Lamb steak, Cubed
  • 1 Onion, Diced
  • 2 Garlic cloves, Crushed
  • 2 x 400 g Tinned tomatoes
  • 2 Lamb stock cubes, (No need to dissolve!)
  • 3 tsp Dried oregano
  • 2 tsp Dried thyme
  • 1 tsp Fennel seeds
  • 1 tsp Ground cumin
  • Sea salt and freshly ground black pepper

To add:

  • 400 g Dried orzo
  • 3 Red peppers, Sliced
  • 100 ml Boiling water

To serve:

  • 1 Lemon, Juice
  • 100 g Feta, Crumbled
  • 10 g Fresh mint, Finely chopped

Instructions 

  • Heat the slow cooker to medium.
  • Place the lamb cubes into the bottom of the slow cooker.
  • Add the onion, garlic, tinned tomatoes, stock cubes, oregano, thyme, fennel, cumin, salt and pepper, and stir well.
  • Place the lid on and cook for 3.5-4.5 hours on HIGH (or 6-8 hours on LOW).
  • When the lamb is just tender, tip in the dried orzo (see notes), peppers and water stir through. Cook for a further 45 minutes.
  • When the orzo is just cooked, squeeze over the lemon juice, sprinkle over the feta and mint and serve.

Notes

Lamb: We’re using lamb steak for this recipe as it slow cooker well, is really tender and tasty but stays in tact after cooking for a long time
Onion and garlic: Feel free to use pre-prepared frozen or fresh for this
Herbs and spices: You can use the dried variety of oregano, thyme, fennel seeds and ground cumin
Orzo: The dried kind. If you can’t find orzo, you could use any dried pasta of your choice and cook separately in a saucepan before serving
Peppers: If you’d rather use a different vegetable, go ahead. You could add some sliced green beans to the slow cooker towards the end of cooking time
Leftovers: This dish keeps for 3-4 days in the fridge (or 3-4 months in the freezer) and tastes even better as the flavours develop!
Reheating this dish: Orzo can become a little gloopy after you’ve initially cooked it, so add a splash of water or an ice cube before you reheat it to stop it drying out. Use the microwave to reheat until piping hot
Consistency: If you want a more ‘saucy’ texture, just add a little boiling water or stock at the end of the cooking time and stir thoroughly

Nutrition

Calories: 478kcalCarbohydrates: 62gProtein: 34gFat: 10gSaturated Fat: 4gCholesterol: 80mgSodium: 353mgPotassium: 832mgFiber: 6gSugar: 8gVitamin A: 2183IUVitamin C: 85mgCalcium: 172mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Mediterranean
Like this? Leave a comment and rating below!Mention @myusername or tag #myhashtag!

new cookbook!

Featuring 100 delicious recipes that can be cooked in one pot, you can open any page in this book and find something that will give you not only a meal that the whole family will eat and enjoy, but also one that makes your life a little simpler in the process.

More Recipes

Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

Welcome!

Hi, I'm Sarah. I help busy people decide 'What's for Dinner?' Find hundreds of recipes here, and also in my bestselling recipe book. Hope my recipes make your life easier ❤️

5 from 64 votes (50 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

24 Comments

  1. Oh my GOD that’s delicious. I used lamb chops because that’s what I could get my hands on, and the meat fell off the bone. I love it, my 8yo loves it, happy days.