One-Pot Lamb, Spinach & Orzo Stew

The perfect smash-up of two Greek Classics!

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My one-pot lamb, spinach, and orzo stew is the perfect combination of youvetsi and spanakorizo. Youvetsi is a Greek orzo and lamb or beef stew that you start on the stove and finish in the oven. It’s rich, comforting, and takes hours to make. Spanakorizo is a classic Greek spinach and rice pilaf usually served as a main course topped with feta. I love serving it with olives and ladolemono dressing, a lemony olive oil vinaigrette. Smashing the two together gives you a delicious, comforting stew in less than half the time of youvetsi with spinach and fresh lemon flavor. Your whole family will love it!

Why it’s the perfect smash-up

Tender lamb

Soft orzo

Rich tomato sauce

Bright lemon burst

Melt in your mouth spinach

The perfect blend of lamb, spinach, orzo, and lemon, all in one pot with classic Greek flavors!

Everything you need

• Lamb -cut into cubes
• Olive oil
• Onion -finely chopped
• Garlic cloves -grated or minced
• Crushed tomatoes -fresh grated or your favorite canned
• Salt
• Freshly cracked black pepper
• Orzo pasta
• Water -or broth
• Fresh lemon juice
• Fresh spinach leaves -baby or roughly chopped regular leaves
• Optional: 1 teaspoon of dried dill
• Fresh chopped parsley

Serve with: 

• Olives -kalamata or your favorite
• Feta -sheep’s milk block has the very best flavor
• Bread 

How to make One-pot Lamb, Spinach and Orzo Stew

1. Season the lamb with salt and pepper.
2. Heat olive oil in a large Dutch oven pot over medium heat.
3. Brown the lamb in 2-3 batches, transfer to a plate, and set aside.
4. Add the onion to the pot and cook until soft and golden.
5. Then, add the garlic to the pot and warm through until fragrant.
6. Place the browned lamb into the pot with the tomatoes, salt, pepper, and enough water to almost cover the meat.
7. Cook over medium heat until the meat is tender -about 45 minutes to an hour.
8. Add the spinach and cook until wilted.
9. Then, add the orzo, lemon juice, dill, a teaspoon of salt, and 4 cups of water or broth. 
10. Bring to a boil and reduce the heat to medium-low. 
11. Simmer for 15 minutes or until the orzo is al-dente.
12. Taste and adjust seasoning if needed. 

Serving

My family loves this stew, but it’s also versatile enough for a dinner party. If you’d like a little bit of a crispy top for presentation, you can finish it in the oven. I like to garnish it with fresh parsley and serve it with feta, olives, and good toasted bread. You don’t want to miss a drop of the delicious sauce. Kali Orexi!

Serve this stew with:

• Greek Lettuce Salad
• Lemony white bean salad
• Greek Flatbread
• Homemade baguette

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On-Pot Lamb, Spinach & Orzo Stew

Yield: Serves 6-8

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Ingredients

• 3 pounds (1 and 1/2 kg) lamb, cut into cubes
• 1/3 cup olive oil
• 1 onion, finely chopped
• 5-6 garlic cloves, grated
• 15 oz (425g) crushed tomatoes
• salt, to taste
• freshly cracked black pepper, to taste
• 1 and 1/2 cups (250g) orzo pasta
• 4 cups water/broth
• 1/4 cup fresh lemon juice
• 1 pound (500g) fresh spinach leaves
• optional: 1 teaspoon dried dill
• 2-3 tablespoons fresh chopped parsley
• Serve with: olives, feta, bread

Instructions

1. Season the lamb with salt and pepper.
2. Heat olive oil in a large Dutch oven pot over medium heat.
3. Brown the lamb in 2-3 batches. Transfer to a plate and set aside.
4. Add the onion to the pot and cook until soft and golden.
5. Add the garlic to the pot and warm through until fragrant.
6. Place the browned lamb into the pot along with the tomatoes, salt, pepper, and enough water to almost cover the meat.
7. Cook over medium heat until the meat is tender. About 45 minutes-1 hour.
8. Add the spinach and cook until wilted.
9. Add the orzo, lemon juice, dill, a teaspoon of salt, and 4 cups of water or broth. Bring to a boil and reduce the heat to medium-low. Simmer for 15 minutes or until the orzo is al-dente.
10. Taste and adjust seasoning if needed. Garnish with parsley and serve with toasted bread, feta, and olives.
11. Kali Orexi!

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