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Greek Lamb Stew with Orzo
Lamb shoulder braises with tomatoes, white wine, olives and thyme until tender, then orzo is stirred in to cook in the sauce. A mix of feta and fresh mint scattered over the top finishes it.
- Yield4 servings
- Hands-on35 min
- Total2 h 19 min
- Difficulty
Ingredients
Stew
- 2 tbspolive oil
- 700 gboneless lamb shoulder, trimmed and cut into bite-sized pieces
- 1red onion, finely chopped
- 2 clovesgarlic, finely chopped
- 180 mldry white wine
- 800 gcanned chopped tomatoes
- 100 gKalamata olives, pitted
- 3 sprigsthyme
- 100 gorzo
- to tastesalt
- to tasteblack pepper
To serve
- 100 gfeta cheese, crumbled
- 10 gmint leaves, finely chopped
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