Greek-Style Lamb Orzo Stew {Slow Cooker Recipe}

A slow cooker pan filled with Lamb Orzo Stew with feta cheese sprinkled over the top.

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 Time5

Cook Time6

Total Time6 5

Course: Main Course

Cuisine: Mediterranean

Servings:

Author: Sarah Rossi

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