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Orzo with Lamb, Olives and Feta

Sure, orzo is good in soup, but thereas no need to stop there. Here itas a base for a bold blend of spices, tomato sauce and flavorful ground lamb. The optional pinch of crushed red pepper will add the heat that many crave.
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  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 2 servings, 1 cup each
  • Nutrition Info
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Pinch of crushed red pepper (optional)

1 8-ounce can no-salt-added tomato sauce

1 tablespoon pitted, chopped black olives

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper, or to taste

2 tablespoons crumbled feta cheese

1/2 cup orzo

4 ounces lean ground lamb or ground beef or ground turkey

2 teaspoons extra-virgin olive oil

1 small onion, finely chopped

1 clove garlic, minced

1/4 teaspoon ground cinnamon

1/4 teaspoon crumbled dried rosemary or oregano


  1. Bring a large saucepan of water to a boil. Cook orzo until just tender, about 8 minutes or according to package directions. Drain.
  2. Meanwhile, cook lamb (or beef or turkey) in a medium nonstick skillet over medium heat, stirring, until browned, 2 to 3 minutes. Drain in a sieve set over a bowl. Clean and dry the pan.
  3. Add oil to the pan and heat over medium heat. Add onion and cook, stirring, until softened, 3 to 5 minutes. Add garlic, cinnamon, rosemary (or oregano) and crushed red pepper (if using); cook, stirring, until fragrant, about 1 minute. Add the lamb (or beef or turkey) and tomato sauce; cook, stirring occasionally, until the sauce is thickened, 5 to 7 minutes. Remove from the heat and stir in olives, salt and pepper. Toss the orzo with the sauce. Serve garnished with feta.