Orzo with Lamb, Olives & Feta


  • ¼ cup crumbled feta cheese
  • 12 ounces orzo
  • Salt & freshly ground black pepper, to taste
  • 2 tablespoons chopped, pitted black olives
  • 1 14-ounce can whole tomatoes, undrained
  • ¼ teaspoon crushed red pepper, (optional)
  • ½ teaspoon crumbled dried rosemary, or oregano
  • + 5 more ingredients
    • 1 teaspoon ground cinnamon
    • 3 cloves garlic, minced
    • 1 large onion, finely chopped
    • 1 ½ teaspoons olive oil
    • 6 ounces lean ground lamb, or ground beef

Put a large pot of salted water on to boil. Cook lamb (or beef) in a small skillet over medium heat, stirring, until browned, 3 to 5 minutes. Drain in a sieve set over a bowl. Heat oil in a Dutch oven or large deep skillet over medium heat. Add onion and cook, stirring, until softened, 4 to 5 m...

View full recipe at SpringPad


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