Greek Lamb and Orzo

I found this recipe in a Betty Crocker Casseroles and One Dish Meals booklet. It’s nice and easy, and something a little different than the standard beef casserole.

If you don’t like lamb though, you could make this with ground beef.

Greek Lamb and Orzo

  • 1 lb ground lamb
  • 2 cans (16 oz) diced tomatoes
  • 1 medium stalk celery, cut into 1/2 inch pieces
  • 1 cup uncooked orzo pasta
  • 1/4 tsp salt
  • 1/4 tsp ground red pepper
  • Plain yoghurt (optional)
  1. Cook lamb in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink.
  2. Drain fat from the skillet.
  3. Stir in tomatoes, celery, pasta, salt and red pepper.
  4. Heat to boiling; reduce heat.
  5. Cover and simmer about 12 minutes, stirring frequently, until tomato liquid is absorbed and orzo is tender.
  6. Serve with yoghurt.

Makes 4 servings.


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