Greek · Dinner
Lamb and Pasta Bowl
Seared lamb leg strips tossed with orzo, cherry tomatoes, cucumber and feta in a lemon-oregano dressing. A bright, herbaceous Greek-inspired bowl built for controlled portions and lighter eating without sacrificing protein or satisfaction.
$6
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
398Calories
35.7gProtein
14.8gFat
34.1gCarbs
4.9gSugar
3.6gFiber
420mgSodium
145mgChol
5.9gSat Fat
820mgPotassium
140mgCalcium
4.9mgIron
3mcgVitamin B12
15mgVitamin C
Goes well with
Greek Red Wine (Agiorgitiko)
local
Greek Coffee (Elliniko)
international
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Trim lamb leg and cut into thin strips; season lightly with salt and pepper. Mince garlic and dice cucumber into small pieces.
2
Cook orzo in salted boiling water over high heat for 8–9 minutes until tender but still firm; drain well.
3
Heat olive oil in a nonstick skillet over medium-high heat. Sear lamb strips for 3–4 minutes, turning once, until deeply browned and just pink inside.
4
Add minced garlic and oregano to the skillet over medium heat, stirring for 30 seconds until fragrant.
5
Plate
Toss drained orzo with lemon juice, cucumber, and halved cherry tomatoes. Top with seared lamb, feta and parsley. Serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g lamb leg, trimmed of visible fat
- 100g100g orzo
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp dried oregano
- 2 clove2 clove garlic
- 11 cucumber
- 2 tbsp2 tbsp lemon juice
- 140g140g cherry tomatoes
- 40g40g feta
- 2 tbsp2 tbsp fresh parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
