Ingredients30 m servings 306 cals
- Heat a large saucepan over medium-high heat. Stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. Stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. Bring to a boil; reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.
Per Serving: 306 calories; 11 g fat; 33.6 g carbohydrates; 18.8 g protein; 51 mg cholesterol; 445 mg sodium. Full nutrition
ReviewsRead all reviews 23
an easy version of a time consuming classic. It's very basic, too. My own version of this has a leg of lamb and uses oregano, lemon, and feta cheese as well as the ingredients you listed. I was ...
This was really excellent--simple, quick, and filling. I made exactly as described, but without celery. It turned out perfectly. One note: It may be difficult to find "stewed" tomatoes at your g...
Very easy, and very good...so good my 5 year old even loved it. I pretty much made it as is, but used Franks Red Hot sauce in place of the cayenne. I also used whole tomatoes, instead of stewe...
Great and easy. I sprinkled some feta cheese crumbles on top for a little zing.
Made this last night and it was very good. Was out of celery so added some onion. Had to add some water to it. Tasted like lamb shanks with orzo from a Greek restaurant. Worth fixing again.
Quick, easy, easily found ingredients, and most importantly - YUM! My husband had thirds! You might need to add an additional 1/2-2/3 c. water and cook a bit longer though. I added some kalamat...
Not as exciting as I had hoped, but still tasty. Also, this was barely enough for 3 adults, FYI.