You’re going to love this meaty, flavour-packed Lamb Orzo Stew with Feta, Tomatoes and Peppers. Sunshine in a slow cooker!
Recipe #9 of 12 of my Summer Slow Cooker Series is here! Packed with those unmistakable Greek style flavours, this delicious Lamb Orzo Stew sprinkled with feta cheese is a little something extra for your midweek meals.
There really is nothing better than being able to serve up a hearty stew that still feels like you’re basking in the Mediterranean sunshine rather than hiding under blankets.
Slow cooked lamb, with the orzo cooked straight in the slow cooker, complete with your vegetable portions. What more could you want? Oh yes. Cheese on top of course!
This is #9 in my Summer Slow Cooker Series, which means 3 more to go! You can catch them all over on Instagram, Facebook and TikTok too.
You’ll love this recipe because:
An easy stew that’s a little bit different
Packed with flavour
Great for leftovers
An easy stew that’s a little bit different
FAQs about this Lamb Orzo Stew Recipe
Can I use an alternative to the orzo?
If you can’t find orzo, you could try any dried pasta of your choice. Just cook it separately in a saucepan before adding to the slow cooker.
Would any other vegetables work in this dish?
Yes, you could try adding any veg of your choice. Green sliced green beans added towards the end of the cooking time would be great.
Is this OK to use as leftovers?
Yes! In fact, these flavours actually get better with time! The stew will keep in the fridge for 3 days or 3 months in the freezer.
Do I have to use all of these herbs and spices?
There are a lot of flavours in this dish but it needs it. Sometimes slow cooking can reduce flavours and make them a bit more bland, so trust me on this. However, do adjust anything you’re not a fan of, and please try not to use herbs that have been in the back of the cupboard for years as they lose their flavour over time and you might wonder why your stew is lacking something!
Why is my finished dish a bit sticky?
This can happen when the orzo is cooked for a little too long, or depending on the brand of orzo, OR if your lamb hasn’t given out much liquid as it cooked. If you want a more ‘saucy’ texture, just add a little boiling water or stock at the end of the cooking time and stir thoroughly.
Is this an authentic Greek recipe?
This is a Greek style recipe, with flavours I’ve loved from my trips there. It’s loosely based on the Greek dish Giouvetsi (Youvetsi) you can read more about the authentic version of this dish here on MyGreekDish.
Can you recommend a slow cooker?
The one I love (which can be used on the hob too) is the Morphy Richards Sear & Stew Slow Cooker as it’s really light. If you have an induction hob, I would recommend the Lakeland Digital 6.5l Slow Cooker.
Fancy more Fakeaway Slow Cooker recipes?
- Slow Cooker Lamb Curry – a weekend favourite
- Easy Lamb Koftas with Tzatziki – Sharing plate winner
- Lamb Shoulder with Mint Glaze – Sunday slow cooker special
Hope you enjoy this recipe as much as we do.
I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the 
by the recipe. Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Greek-Style Lamb Stew with Orzo
Ingredients
To slow cook:
- 600 g Lamb steak Cubed
- 1 Onion Diced
- 2 Garlic cloves Crushed
- 2 x 400 g Tinned tomatoes
- 2 Lamb stock cubes
- 3 tsp Dried oregano
- 2 tsp Dried thyme
- 1 tsp Fennel seeds
- 1 tsp Cumin
- Salt and pepper
To add:
- 400 g Dried orzo
- 3 Red peppers Sliced
- 100 ml Boiling water
To serve:
- 1 Lemon Juice
- 100 g Feta Crumbled
- 10 g Fresh mint Finely chopped
Instructions
- Heat the slow cooker to medium.
- Place the lamb cubes into the bottom of the slow cooker.
- Add the onion, garlic, peppers, tinned tomatoes, dissolved stock cubes, oregano, thyme, fennel, cumin, salt and pepper, and stir well.
- Place the lid on and cook for 3.5 - 4.5 hours on HIGH (or 6-8 hours on LOW).
- When the lamb is just tender, tip in the dried orzo (see notes), peppers and water stir through. Cook for a further 45 minutes.
- When the orzo is just cooked, squeeze over the lemon juice, sprinkle over the feta and mint and serve.
Notes
If you can’t find orzo, you could use any dried pasta of your choice and cook separately in a saucepan before serving. Veggies:
You could add some sliced green beans to the slow cooker towards the end of cooking time. Leftovers:
This Greek Lamb keeps for 3-4 days in the fridge (or 3-4 months in the freezer) and tastes even better as the flavours develop!
Nutrition
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