What are the main ingredients in One Pot Lamb Orzo?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of One Pot Lamb Orzo?

Calories: 898, Carbs: 89 grams, Fat: grams, Protein: 44.3 grams, Sugar: 11.2 grams, Salt: 559 grams

How do I prepare One Pot Lamb Orzo?

BROWN THE LAMB: Boil the kettle. Place a pot over medium-high heat with a drizzle of oil and a knob of butter. Pat the lamb dry with paper towel and cut into small chunks. When hot, sear the lamb until browned, 1-2 minutes (shifting occasionally). ONE POT: Add the diced onions to the pot and fry until soft, 4-5 minutes. Add the NOMU rub and the tomato paste, and fry until fragrant, 2-3 minutes. Add the orzo and 400ml of boiling water. Simmer until the orzo is cooked through and the sauce is thickening, 12-15 minutes. Remove from the heat, mix in the shredded spinach and ½ the sliced oregano, and season. DINNER IS READY: Make a bed of the loaded orzo, crumble over the drained feta, and garnish with the remaining oregano. Nice one, Chef!

What should be prepared from my kitchen to make One Pot Lamb Orzo?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

One Pot Lamb Orzo

It’s comfort on a plate, Chef! A beautiful medley of browned lamb spiced with NOMU Italian rub, coated in a tangy tomato-based sauce, sharing a plate with earthy spinach and a satisfying helping of orzo pasta. Finished with crumblings of creamy feta and shreds of fresh oregano.

One Pot Lamb Orzo

with Danish-style feta & fresh oregano

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Danish-style Feta
Free-range Lamb Chunks
Fresh Oregano
NOMU Italian Rub
Onion
Onions
Orzo Pasta
Spinach
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

BROWN THE LAMB
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil and a knob of butter. Pat the lamb dry with paper towel and cut into small chunks. When hot, sear the lamb until browned, 1-2 minutes (shifting occasionally).
ONE POT
Add the diced onions to the pot and fry until soft, 4-5 minutes. Add the NOMU rub and the tomato paste, and fry until fragrant, 2-3 minutes. Add the orzo and 200ml of boiling water. Simmer until the orzo is cooked through and the sauce is thickening, 12-15 minutes. Remove from the heat, mix in the shredded spinach and ½ the sliced oregano, and season.
DINNER IS READY
Make a bed of the loaded orzo, crumble over the drained feta, and garnish with the remaining oregano. Nice one, Chef!

Free-range Lamb Chunks - 150g
Onion - 1
NOMU Italian Rub - 10ml
Tomato Paste - 20ml
Orzo Pasta - 100ml
Spinach - 20g
Fresh Oregano - 3g
Danish-style Feta - 20g

Download the Recipe

Serves 2

BROWN THE LAMB
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil and a knob of butter. Pat the lamb dry with paper towel and cut into small chunks. When hot, sear the lamb until browned, 1-2 minutes (shifting occasionally).
ONE POT
Add the diced onions to the pot and fry until soft, 4-5 minutes. Add the NOMU rub and the tomato paste, and fry until fragrant, 2-3 minutes. Add the orzo and 400ml of boiling water. Simmer until the orzo is cooked through and the sauce is thickening, 12-15 minutes. Remove from the heat, mix in the shredded spinach and ½ the sliced oregano, and season.
DINNER IS READY
Make a bed of the loaded orzo, crumble over the drained feta, and garnish with the remaining oregano. Nice one, Chef!

Free-range Lamb Chunks - 300g
Onion - 1
NOMU Italian Rub - 20ml
Tomato Paste - 40ml
Orzo Pasta - 200ml
Spinach - 40g
Fresh Oregano - 5g
Danish-style Feta - 40g

Download the Recipe

Serves 3

BROWN THE LAMB
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil and a knob of butter. Pat the lamb dry with paper towel and cut into small chunks. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally).
ONE POT
Add the diced onions to the pot and fry until soft, 5-6 minutes. Add the NOMU rub and the tomato paste, and fry until fragrant, 3-4 minutes. Add the orzo and 600ml of boiling water. Simmer until the orzo is cooked through and the sauce is thickening, 15-20 minutes. Remove from the heat, mix in the shredded spinach and ½ the sliced oregano, and season.
DINNER IS READY
Make a bed of the loaded orzo, crumble over the drained feta, and garnish with the remaining oregano. Nice one, Chef!

Free-range Lamb Chunks - 450g
Onions - 2
NOMU Italian Rub - 30ml
Tomato Paste - 60ml
Orzo Pasta - 300ml
Spinach - 60g
Fresh Oregano - 8g
Danish-style Feta - 60g

Download the Recipe

Serves 4

BROWN THE LAMB
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil and a knob of butter. Pat the lamb dry with paper towel and cut into small chunks. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally).
ONE POT
Add the diced onions to the pot and fry until soft, 5-6 minutes. Add the NOMU rub and the tomato paste, and fry until fragrant, 3-4 minutes. Add the orzo and 800ml of boiling water. Simmer until the orzo is cooked through and the sauce is thickening, 15-20 minutes. Remove from the heat, mix in the shredded spinach and ½ the sliced oregano, and season.
DINNER IS READY
Make a bed of the loaded orzo, crumble over the drained feta, and garnish with the remaining oregano. Nice one, Chef!