Greek Lamb with Orzo Recipe

Season the lamb chunks with salt and pepper.

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb chunks and sear them on all sides until browned. Remove the lamb from the pot and set aside.

In the same pot, add the diced onion and minced garlic. Cook until the onions are translucent and fragrant.

Add the dried oregano, thyme, and rosemary to the pot. Stir and cook for another minute.

Return the lamb to the pot and pour in the chicken broth and white wine. Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours, or until the lamb is tender.

While the lamb is simmering, cook the orzo pasta according to package instructions. Drain and set aside.

Once the lamb is tender, remove it from the pot and shred it using two forks. Return the shredded lamb to the pot.

Add the cooked orzo pasta to the pot with the shredded lamb. Stir well to combine and let it simmer for another 5 minutes to allow the flavors to meld together.

Serve the Greek lamb with orzo hot, topped with crumbled feta cheese and fresh parsley.