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Lemony Greek Lamb With Tomatoes, Feta & Orzo

Lemony Greek Lamb With Tomatoes, Feta & Orzo

Transports one straight to the Mediterranean.

Recipe developed by @the_foodfox

Prep time: 20 min
Refrigeration time: 1-2 hrs before | 2 hrs after
Cooking time: 10 min
Baking time: 1 hr
Serves: 4


  • 30 ml olive oil, plus more for drizzling later
  • 1 large lamb knuckle (about 700g), sliced by your butcher
  • Salt & pepper
  • 2-3 garlic cloves, chopped
  • 200 g vine tomatoes (or cherry tomatoes)
  • 5 ml dried origanum
  • Zest (finely grated) and juice of 1 LemonGold®
  • 180-200ml dry white wine
  • 250 g dry orzo pasta
  • 1 LemonGold®, halved
  • 1-2 rounds of feta, crumbled, to serve
  • A handful fresh parsley, chopped, to serve

Note: Use a pan or casserole that is safe to go from stove-top to oven.


  1. Heat oil in a large, wide pan/casserole over the stovetop. Add the lamb and season with salt & pepper. Fry on both sides until golden brown.
  2. Add the tomatoes, drizzle them with a little olive oil, season with salt & pepper.
  3. Season all over with organum, then add the zest and juice of a LemonGold®.
  4. Add the wine and bring to a simmer, then transfer to the oven and bake at 180 ℃ for 1 hour.
  5. While the lamb is baking, cook the orzo in salted water rapidly for 9 minutes, then drain and set aside (covered). In another pan, fry the two halves of a LemonGold® on the cut side in a little olive oil (high heat) until charred. Remove and set aside.
  6. When the lamb is ready, remove from the oven and use tongs to move some of the meat up to make space for the pasta. Add the pasta into the pan juices and stir lightly. Top with crumbled feta and chopped parsley and serve immediately with the charred lemon halves (squeeze them all over for some extra caramelized lemon flavour).

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