Go Back Email Link
Print Pin
4 from 2 votes

Baked Orzo with Lamb

This dish only takes about 40 minutes to prepare - including 20 minutes in the oven - but it tastes like you've been cooking all day! In order to save a few minutes of active cooking time, prep your vegetables while the lamb is cooking.
Servings 6
Calories 280kcal
Author Lauren Keating


  • 8 oz orzo
  • 6 oz ground lamb
  • 1 onion diced
  • ½ fennel bulb diced
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 2 beefsteak tomatoes chopped
  • ¼ cup red wine optional
  • 1 tsp cumin
  • ½ tsp cinnamon
  • 1 Tbs tomato paste
  • 2 cups baby spinach
  • 3 oz feta crumbled
  • 1 oz asiago shredded (can also use parmesan)


  • Preheat oven to 375.
  • Prepare the orzo according to the directions on the package. Drain and set aside.
  • Meanwhile, set an oven-safe pan (preferably cast iron) over medium heat. When the pan is nice and hot, add the lamb. Cook the lamb, breaking it up with a spoon until it is browned and cooked through, about 5 minutes. Remove from the pan, leaving any drippings that have rendered, and set aside. Add the onion, fennel, and garlic to the pan. Cook for 5 minutes, or until softened and golden brown. Add the oregano, tomatoes, wine, cumin, cinnamon, and tomato paste. Cook for 10 minutes, stirring occasionally until the tomatoes have cooked down into a thick sauce. Add the cooked lamb, spinach, and feta. Stir until the spinach has wilted. Stir in the prepared orzo. Sprinkle the Asiago over the top.
  • Bake for 20 minutes, or until the cheese on top has melted and the sauce is bubbling hot.


Calories: 280kcal | Protein: 17g | Fat: 7.5g | Fiber: 2g