Mediterranean🥣 Soups & stews

Greek Lamb, Chickpeas & Orzo Stew

Name: Greek Lamb, Chickpeas & Orzo Stew
Total time: 2 h
Cuisine: Mediterranean
Ingredients: 4½ lb boneless leg of lamb; 1 large onion; 4-5 garlic cloves; 1 celery stalk; 2 carrots; 28 oz canned crushed tomatoes; 2 tbsp tomato paste; to taste salt; to taste freshly ground black pepper; 1 tsp dried oregano; 1 tsp paprika; 1 tbsp honey; 2 bay leaves; 6-8 cups water; 3/4 - 1 cups orzo pasta; 15 oz cooked chickpeas; 3 tbsp fresh parsley, finely chopped; 1 tbsp fresh mint, finely chopped; ~½ cup crumbled feta or shredded parmesan cheese for garnish; ~3 tbsp olive oil

⏱ 120 min

A warm and comforting Greek-style stew prepared in one pot, where tender lamb melts in the broth. Chickpeas, vegetables, and orzo pasta create a rich and nourishing dish, finished with fresh mint and parsley for a bright, Mediterranean flavor that's perfect for cold winter days.

Adapted from a video by Dimitra's Dishes

Watch on YouTube

Ingredients

boneless leg of lamb4½ lb
large onion1
garlic cloves4-5
celery stalk1
carrots2
canned crushed tomatoes28 oz
tomato paste2 tbsp
saltto taste
freshly ground black pepper

Steps

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1
Prepare the lamb by trimming excess fat and cutting it into large chunks. Pat the chunks dry with paper towels.
2
Heat a Dutch oven over medium-high heat with a little olive oil. Brown the lamb in batches, about 3-4 minutes per side until golden and slightly crispy. Remove and set aside.
3
Discard or keep the fat in the pot depending on preference. Add fresh olive oil if needed and reduce heat to medium. Add diced onion, celery, and chopped carrots. Turn off the heat briefly to cool the pot, then resume cooking for about 8 minutes until vegetables soften and become fragrant.
4
Add the crushed or grated garlic cloves and stir for about 30 seconds until fragrant.
5
Return the lamb to the pot and season with salt and freshly ground black pepper. Add bay leaves, paprika, dried oregano, honey, and crushed tomatoes. Stir well.
6
Pour in 6 to 8 cups of water to fully submerge the lamb. Bring to a boil, then reduce heat to medium, cover, and simmer for 1.5 to 2 hours until the lamb is tender and falls apart easily.
7
Remove the bay leaves. Stir in the cooked chickpeas and ¾ cup uncooked orzo pasta. Add an extra 1 to 2 cups of water if the stew is too thick. Season with additional salt if needed. Simmer uncovered, stirring occasionally, for about 15-20 minutes until the orzo is tender and al dente.
8
Taste and adjust the seasoning with salt and pepper as needed. Stir in the finely chopped fresh parsley and ½ to 1 teaspoon of dried mint for a burst of freshness.
9
Ladle the stew into bowls and garnish with crumbled feta or shredded parmesan cheese. Serve hot with crusty bread or a side of Greek salad.

Greek Lamb, Chickpeas & Orzo Stew

Ingredients

Steps

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