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Lamb orzo greek casserole made in the slow cooker

Greek-Style Lamb Stew with Orzo

This latest recipe in my Summer Slow Cooker Series is a satisfying stew without the stodge but all the flavour and goodness.
Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 6
Calories 478kcal


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 disolve!)
  • 3 tsp Dried oregano
  • 2 tsp Dried thyme
  • 1 tsp Fennel seeds
  • 1 tsp Cumin
  • Salt and 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


  • 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.


If you can’t find orzo, you could use any dried pasta of your choice and cook separately in a saucepan before serving.
You could add some sliced green beans to the slow cooker towards the end of cooking time.
This Greek Lamb keeps for 3-4 days in the fridge (or 3-4 months in the freezer) and tastes even better as the flavours develop!


Calories: 478kcal | Carbohydrates: 62g | Protein: 34g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 353mg | Potassium: 832mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2183IU | Vitamin C: 85mg | Calcium: 172mg | Iron: 5mg