Greek Lamb & Orzo

Greek Lamb and Orzo is a comforting, protein-rich dish that brings together tender braised lamb, nutritious orzo pasta, and Mediterranean flavors. It’s a great option for head and neck cancer survivors seeking meals that are easy to chew, packed with nutrients, and full of flavor.

Ingredients

1 pound lamb leg or shoulder, finely diced
1 qt water
8 roma or plum tomatoes, diced
1 stalk celery, cut into large cubes
1 cup uncooked orzo
1 bay leaf
1/4 tsp salt
4 oz plain yogurt (or sour cream)

Cooking Steps:

Cook lamb in a non-stick stockpot with 1 quart water over medium heat until no longer pink, stirring occasionally. Drain and reserve the stock.
Cook down the lamb stock to the volume of one cup. Set aside.
Place lamb meat back in the pot. Stir in tomatoes, celery, orzo, bay leaf and salt. Bring to the boil, reduce heat. Cover and simmer for 15 minutes, stirring frequently, until tomato liquid is absorbed and orzo is tender.
In a small pot, reheat lamb stock. Stir in plain yogurt (or sour cream). Simmer for two minutes.
Serve lamb and orzo with a large dollop of lamb stock and yogurt mix.

**Use ground lamb if wanting an IDDSI Level 6 (Soft & Bite Sized)

Greek Lamb & Orzo

Greek Lamb & Orzo

Ingredients

Cooking Steps:

Quick links

Head & Neck Cancer Alliance

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