Mary Berry’s Greek Lamb Pilaf With Orzo Recipe [GUIDE]

Mary Berry’s Greek Lamb Pilaf with Orzo is a flavorful and satisfying dish that masterfully combines the rich taste of tender lamb with the light, delicate texture of orzo pasta. Inspired by Greek cuisine, the recipe incorporates vibrant Mediterranean ingredients like lemon, garlic, and fresh herbs, creating a harmonious balance of savory, citrusy, and herby flavors. It’s the perfect dish for a weeknight dinner or a special family gathering, delivering both comfort and sophistication in every bite.

The dish is essentially a pilaf-a style of rice or pasta cooked in a seasoned broth-but with a twist. Instead of using traditional rice, orzo (a rice-shaped pasta) is used, adding a wonderful texture that complements the juicy lamb. The lamb is seared to perfection, locking in all its flavors, before being slowly cooked with the orzo, creating a one-pot meal that’s both simple to prepare and deeply satisfying.

What sets this recipe apart is its infusion of Greek-inspired ingredients. The combination of olive oil, garlic, oregano, and lemon transforms the dish into a Mediterranean delight, where every mouthful is bursting with bright and bold flavors. Whether you’re already a fan of Greek cuisine or are just beginning to explore it, this dish is a beautiful introduction to the region’s culinary richness.

Mary Berry’s Greek Lamb Pilaf With Orzo Recipe

Ingredients Needed

To make Mary Berry’s Greek Lamb Pilaf with Orzo, you’ll need a selection of fresh and high-quality ingredients. Each one plays a vital role in enhancing the dish’s flavors and textures:

1. Lamb: Typically, you’ll need lamb shoulder or leg, cut into bite-sized chunks. Lamb is the star of the show, and using a tender cut ensures the meat remains juicy and flavorful as it cooks.
2. Orzo: Orzo is a type of pasta that resembles rice but holds up better in this pilaf-style dish. It absorbs the broth and flavors beautifully while providing a pleasant bite.
3. Onion: A finely chopped onion adds a foundational sweetness and aromatic depth when sautéed.
4. Garlic: Fresh garlic cloves, minced or chopped, are essential for adding a rich and aromatic flavor base.
5. Olive Oil: Use extra virgin olive oil for its smooth, slightly fruity flavor to sauté the lamb and aromatics.
6. Lemon: Both lemon zest and juice bring a refreshing and tangy note that cuts through the richness of the lamb.
7. Herbs: Fresh oregano is the classic Greek herb, lending its distinctive flavor. You can also use a little thyme for added depth.
8. Vegetable or Chicken Broth: The orzo and lamb will be cooked in a flavorful broth, which infuses the dish with savory goodness. You can also use lamb stock for extra richness.
9. Tomatoes: Chopped tomatoes or even a can of crushed tomatoes can help add a slight sweetness and tang.
10. Salt and Pepper: For seasoning, these two are essential in bringing all the flavors together.
11. Optional Garnishes: You might choose to garnish with fresh parsley or crumbled feta for an extra pop of color and creaminess.

Equipment Needed

Mary Berry’s Greek Lamb Pilaf with Orzo doesn’t require any specialized equipment, but a few key kitchen tools will ensure the recipe comes together effortlessly:

1. Large Dutch Oven or Heavy-Based Pan: A sturdy, deep pan or Dutch oven with a tight-fitting lid is ideal for making this one-pot dish. The even heat distribution ensures that the lamb cooks evenly and the orzo absorbs all the flavors from the broth.
2. Knife: A sharp knife for chopping the lamb, onion, garlic, and herbs.
3. Chopping Board: A stable surface for chopping all your ingredients.
4. Wooden Spoon or Spatula: For stirring the lamb and orzo and ensuring everything gets nicely incorporated.
5. Grater or Zester: For zesting the lemon, which adds a burst of freshness to the dish.
6. Ladle or Measuring Cup: For measuring out the broth to add to the pot.
7. Lid: To cover the Dutch oven or pan while cooking, which helps steam the orzo and ensures the lamb becomes tender.

Instructions To Make Mary Berry’s Greek Lamb Pilaf With Orzo

Here’s how to bring this flavorful dish together step by step:

1. Prepare the Lamb: Begin by trimming any excess fat from the lamb. Cut it into bite-sized pieces, ensuring the pieces are evenly sized so they cook uniformly. Season the lamb generously with salt and pepper.
2. Sauté the Lamb: Heat a couple of tablespoons of olive oil in a large Dutch oven or heavy-based pan over medium-high heat. When the oil is hot, add the lamb in batches (to avoid overcrowding the pan) and brown on all sides. This will help lock in the flavors. Once browned, remove the lamb and set it aside.
3. Cook the Aromatics: In the same pan, add a little more olive oil if needed. Sauté the chopped onion and garlic until they become soft and translucent, about 5-7 minutes. This process releases their sweetness and forms the base of the dish’s flavor.
4. Add the Tomatoes and Herbs: Stir in the chopped tomatoes, lemon zest, and oregano (or thyme, if using). Allow this mixture to cook for another 5 minutes, letting the tomatoes break down and form a rich, aromatic sauce.
5. Add the Orzo: Add the orzo to the pan, stirring to coat it in the tomato and herb mixture. This step ensures the pasta is infused with the wonderful flavors from the pan.
6. Simmer with Broth: Return the lamb to the pan and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 20-25 minutes, or until the lamb is tender and the orzo is cooked through. The liquid should be absorbed by the orzo, leaving a rich, flavorful base.
7. Finish with Lemon: Once the pilaf is cooked, stir in the lemon juice, adjusting the seasoning with additional salt and pepper if needed.
8. Serve and Garnish: Spoon the pilaf onto plates and garnish with fresh parsley or crumbled feta cheese if desired. Serve immediately, and enjoy!

Tips And Tricks

• Lamb Selection: While lamb shoulder is the most common choice for this dish, lamb leg or even lamb neck can work beautifully. Just ensure that the lamb is well-trimmed for optimal tenderness.
• Orzo Substitute: If you can’t find orzo, you can use other small pasta shapes like ditalini or couscous. Just be sure to adjust cooking times accordingly.
• Make Ahead: This dish can be made a day ahead and stored in the fridge. The flavors often deepen overnight, making it even more delicious when reheated.
• Herb Variations: If you don’t have fresh oregano, you can substitute dried oregano or even try using fresh thyme or rosemary for a different flavor profile.
• Vegetarian Option: For a vegetarian version, swap the lamb for roasted vegetables like eggplant, zucchini, or bell peppers. The orzo will still shine with the Mediterranean flavors of lemon, garlic, and herbs.
• Serving Suggestions: Serve with a side of Greek salad or warm pita bread for a truly Mediterranean experience.

Mary Berry’s Greek Lamb Pilaf with Orzo is the perfect recipe for those looking to indulge in a comforting, one-pot meal that packs a punch of Mediterranean flavors. The lamb, slow-cooked to tender perfection, pairs beautifully with the orzo, which soaks up all the savory, herby goodness from the broth. With simple ingredients and easy-to-follow steps, this dish brings the essence of Greek cuisine to your table in no time.

Whether you’re cooking for a family dinner or impressing guests at a gathering, this pilaf is a showstopper that doesn’t require hours of preparation. Plus, with its versatility and flavor depth, it’s a dish that you’ll want to revisit again and again.

Easy Recipe Variations For Mary Berry’s Greek Lamb Pilaf With Orzo

Mary Berry’s Greek Lamb Pilaf with Orzo is a rich and aromatic dish, blending succulent lamb, fragrant herbs, and zesty Mediterranean flavors. While the recipe is perfect as is, there are many ways to personalize it, ensuring that each meal can cater to different tastes, dietary preferences, or seasonal ingredients. Here are a few easy and exciting variations that can take this dish in new directions:

1. Vegetarian Version:

   Swap the lamb for hearty vegetables such as aubergines (eggplant), courgettes (zucchini), and bell peppers. For added protein and texture, you could incorporate chickpeas or cannellini beans, which will pair wonderfully with the Mediterranean flavors. Roasting the vegetables before mixing them into the orzo pilaf will deepen the flavor, making the dish just as satisfying as the meat version.

2. Chicken Version:

   If you prefer chicken over lamb, boneless, skinless thighs or breasts can be used as a substitute. Chicken thighs are a great choice for keeping the dish moist, as they don’t dry out as easily as breasts. Marinate the chicken in a mixture of olive oil, lemon juice, garlic, and herbs before browning it in the pan to bring out a deep, juicy flavor.

3. Spicy Twist:

   For those who like a bit of heat, consider adding chili flakes or fresh diced chili to the recipe. A dash of harissa, a North African chili paste, would add a smoky, spicy kick that complements the earthiness of the lamb and the brightness of the lemon. You can also stir in some sliced olives for an additional layer of Mediterranean flavor.

4. Herb Variations:

   Greek cuisine is all about fresh herbs. While Mary Berry’s original recipe calls for rosemary and thyme, experimenting with different herb combinations can lend new layers of flavor. Try adding fresh oregano for an even more authentic Greek twist, or experiment with fresh mint and parsley for a brighter, fresher approach.

5. Add Feta Cheese:

   Crumbled feta cheese can be stirred into the pilaf just before serving, adding a creamy, salty bite that enhances the Mediterranean flavor profile. You could also serve the dish with some extra crumbled feta on top as garnish. If you’re looking to balance the richness of the lamb and the orzo, a dollop of tzatziki (Greek yogurt cucumber sauce) would be a refreshing complement.

6. Citrus Infusion:

   For an extra zesty lift, consider infusing your pilaf with a combination of lemon and orange zest. This citrusy twist will cut through the richness of the lamb while enhancing the overall freshness of the dish. The citrus notes also work exceptionally well with a hint of honey drizzled over the top just before serving.

7. Seasonal Variations:

   Depending on the season, you can tailor the recipe by incorporating seasonal vegetables. In the summer, try adding roasted cherry tomatoes or fresh green beans for a pop of color and sweetness. In the autumn and winter, root vegetables like carrots and parsnips can add a comforting earthiness to the dish, perfect for colder weather.

By adjusting the recipe with these variations, you can keep the Greek Lamb Pilaf fresh and exciting, and cater to different dietary preferences and seasonal tastes. It’s a versatile dish that invites creativity without compromising on flavor.

Storing Leftovers

After preparing Mary Berry’s Greek Lamb Pilaf with Orzo, you may find yourself with some delicious leftovers. Storing these properly will allow you to enjoy the dish for another meal without losing its quality. Here are some guidelines for storing and reheating:

1. Storing in the Refrigerator:

   Leftovers should be stored in an airtight container in the fridge as soon as possible, preferably within two hours of cooking. The pilaf can last for up to 3-4 days when stored correctly. If you have any extra lamb or orzo mixture, separate them into smaller portions so they cool down faster and more evenly.

2. Freezing Leftovers:

   If you’d like to keep leftovers for a longer period, freezing is an option. However, note that orzo can become a bit mushy after freezing and reheating. To freeze, allow the pilaf to cool to room temperature, then transfer it to a freezer-safe container or a resealable freezer bag. It can be kept in the freezer for up to 3 months. When you’re ready to eat, thaw overnight in the fridge before reheating.

3. Reheating:

   For the best results, reheat leftovers on the stove. Place the pilaf in a pan with a small splash of water or broth and heat over low to medium heat, stirring occasionally, until the dish is heated through. If you’re reheating from frozen, it’s best to let it thaw overnight before heating. You can also reheat in the microwave, though the texture of the orzo may be slightly altered.

4. Adding Freshness:

   To bring back some of the original flavor and texture of the pilaf after reheating, consider adding a small drizzle of olive oil, a squeeze of fresh lemon juice, or a handful of chopped fresh herbs to the dish. This will help to revive the Mediterranean flavors and ensure your leftovers taste just as fresh as when you first made them.

What To Eat With Mary Berry’s Greek Lamb Pilaf With Orzo?

Mary Berry’s Greek Lamb Pilaf with Orzo is a flavorful and filling dish on its own, but it’s always nice to complement it with sides that add texture, contrast, and balance. Here are a few ideas for what to serve alongside the pilaf:

1. Greek Salad:

   A classic Greek salad made with ripe tomatoes, cucumbers, red onions, Kalamata olives, and crumbled feta, dressed with olive oil, lemon juice, and oregano, is the perfect side. The fresh, crisp vegetables and tangy feta will provide a refreshing contrast to the rich lamb pilaf.

2. Tzatziki:

   This creamy, garlicky cucumber yogurt sauce is a staple of Greek cuisine. It pairs wonderfully with lamb, as the coolness of the tzatziki helps balance out the rich, savory flavors of the meat. A dollop of tzatziki on the side will elevate the dish and add a refreshing touch.

3. Pita Bread:

   Soft, pillowy pita bread is perfect for mopping up the pilaf’s flavorful juices. You can warm the pita in the oven or grill it lightly for extra flavor. The bread is also great for serving alongside tzatziki or hummus, giving you an authentic Mediterranean touch.

4. Roasted Vegetables:

   Roasted seasonal vegetables like sweet potatoes, carrots, and butternut squash would pair well with the pilaf. Their natural sweetness provides a delightful contrast to the savory lamb and herbs. The slight char from roasting will also bring out a lovely smokiness that complements the dish.

5. Steamed Greens:

   Lightly steamed green vegetables such as green beans, broccoli, or spinach offer a healthy and simple side dish. Their slightly bitter flavors will provide balance to the richness of the pilaf. You can toss the greens in a little olive oil, garlic, and lemon for an extra burst of flavor.

6. Grilled Halloumi:

   If you want to add another protein, grilled halloumi is an excellent choice. This firm, slightly salty cheese gets wonderfully crispy on the grill and offers a perfect balance to the rich flavors of the lamb. It can be sliced and served on top of the pilaf or as a side dish on its own.

7. Stuffed Grape Leaves:

   For something more adventurous, try serving stuffed grape leaves (Dolma). These Mediterranean treats, filled with rice, herbs, and sometimes meat, provide an extra layer of flavor and texture. They’re a classic accompaniment to any Greek meal and would pair nicely with the pilaf.

Conclusion

Mary Berry’s Greek Lamb Pilaf with Orzo is a wonderfully versatile, comforting, and flavorful dish. With tender lamb, fragrant herbs, and the delightful texture of orzo, it captures the essence of Mediterranean cuisine in a single meal. By experimenting with easy recipe variations, you can create a version that suits any palate, from vegetarians to spice lovers to those looking for a heartier meal. Whether you’re serving it for a weeknight dinner or a special occasion, it’s a dish that’s sure to please.

When it comes to leftovers, they’re easy to store and reheat, ensuring that no meal goes to waste. Plus, with the right sides like Greek salad, tzatziki, or roasted vegetables, you can round out the meal in a way that enhances its fresh and vibrant flavors.

No matter how you choose to serve it, Mary Berry’s Greek Lamb Pilaf with Orzo is a crowd-pleasing dish that brings the Mediterranean to your table with ease and flair. Whether you’re cooking for a large group or preparing leftovers for later, this recipe will become a favorite in your culinary repertoire.

FAQs

What Ingredients Are Needed For Mary Berry’s Greek Lamb Pilaf With Orzo?

Mary Berry’s Greek Lamb Pilaf with Orzo requires a variety of ingredients to create a delicious and hearty dish. You’ll need lamb shoulder (boneless and cut into cubes), orzo pasta, onion, garlic, olive oil, chicken or vegetable stock, chopped tomatoes, lemon zest, dried oregano, cinnamon, and fresh herbs like parsley and mint. Additionally, some salt and pepper for seasoning are essential. The blend of these ingredients gives the dish its rich and flavorful profile.

Can I Substitute The Lamb In Mary Berry’s Greek Lamb Pilaf With Orzo For Another Meat?

Yes, you can substitute lamb with other meats if preferred. For a similar flavor, you might try using beef stew meat or chicken thighs, as they are both tender and can absorb the flavors of the spices and broth. If you prefer a vegetarian version, try substituting the lamb with hearty vegetables like aubergine (eggplant) or a mix of mushrooms for a rich umami flavor. However, keep in mind that using different meats may slightly alter the cooking time.

How Long Does It Take To Make Mary Berry’s Greek Lamb Pilaf With Orzo?

The preparation and cooking time for Mary Berry’s Greek Lamb Pilaf with Orzo is approximately 1 hour and 15 minutes. This includes browning the lamb, sautéing the vegetables, and simmering the pilaf. The orzo pasta typically cooks in around 10-12 minutes, and the lamb needs enough time to become tender and absorb the spices. It’s a relatively straightforward dish but does require a little patience to let the flavors develop.