1/2 teaspoon(s) crumbled dried rosemary or oregano
1/4 teaspoon(s) crushed red pepper (optional)
1 can(s) (14-ounce) whole tomatoes, undrained
2 tablespoon(s) chopped, pitted black olives
Salt and freshly ground black pepper to taste
12 ounce(s) orzo
1/4 cup(s) crumbled feta cheese
Instructions
Put a large pot of salted water on to boil for orzo.
Cook lamb (or beef) in another 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 minutes. Add garlic,
cinnamon, rosemary (or oregano), and crushed red
pepper, if using; cook, stirring, until fragrant,
about 1 minute more. Add lamb (or beef).
Puree tomatoes and their juices in a food processor
until smooth. Add to the meat mixture and cook,
stirring occasionally, until the sauce is thickened,
about 10 minutes. Remove from heat and stir in
olives. Season with salt and pepper.
Meanwhile, cook orzo until just tender, about 8
minutes or according to package directions. Drain
and toss with the sauce. Serve garnished with feta.
Serving
Suggestions
462 Calories, 73 g Carbs, 23g protein,
Originally Submitted
1/18/2011
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