Greek Lamb and Orzo Casserole

Ingredients

• 1.5 pounds grass-fed lamb shoulder
• 1 cup grain orzo
• 28 ounces tomatoes
• 1 large red onion
• 3 pieces garlic
• 2 tablespoons olive oil
• 1 tablespoon rosemary
• 1 tablespoon thyme
• 0.5 cup feta cheese
• 0.25 cup kalamata olives
• 2 cups spinach
• 1 teaspoon lemon zest
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

1. 1Preheat oven to 350°F (175°C).
2. 2Cut lamb shoulder into 1-inch cubes, season with salt and pepper.
3. 3In a large skillet, heat olive oil over medium-high heat. Add lamb cubes and sear until browned on all sides.
4. 4Dice red onion and mince garlic. Add to the skillet with lamb, cooking until onion is translucent.
5. 5Stir in crushed tomatoes, rosemary, and thyme. Bring to a simmer.
6. 6Transfer lamb and sauce mixture to a casserole dish. Add uncooked whole grain orzo, and gently mix.
7. 7Cover with aluminum foil and bake for 60 minutes.
8. 8Remove from oven, stir in spinach until wilted.
9. 9Sprinkle feta cheese and kalamata olives on top. Bake, uncovered, for an additional 10 minutes.
10. 10Garnish with lemon zest before serving.
11. 11Let the casserole rest for 5 minutes before serving to allow flavors to meld.
12. 12Serve warm and enjoy the rich, comforting flavors of this Mediterranean dish.