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Lamb orzo greek casserole made in the slow cooker
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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

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 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

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

Orzo:
If you can’t find orzo, you could use any dried pasta of your choice and cook separately in a saucepan before serving.
Veggies:
You could add some sliced green beans to the slow cooker towards the end of cooking time.
Leftovers:
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!
 
 

Nutrition

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