Slow Cooker Lamb Orzo Stew With Feta

Packed with those unmistakable Greek-style flavours, this delicious Lamb Orzo Stew sprinkled with feta cheese is a little something extra for your midweek meals. There really is nothing better than being able to serve up a hearty stew that still feels like you’re basking in the Mediterranean sunshine rather than hiding under blankets. Slow cooked lamb, with the orzo cooked straight in the slow cooker, complete with your vegetable portions. What more could you want? Oh yes. Cheese on top of course! This is a Greek-inspired recipe, with flavours I’ve loved from my trips there. It’s loosely based on the Greek dish Giouvetsi (Youvetsi) you can read more about the authentic version of this dish here on MyGreekDish.

Why you’ll love this Lamb Orzo recipe

⭐️ An easy stew that’s a little bit different

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Sticky Halloumi Kebabs {with Sweet Chilli Dip}

Easy Lamb Koftas {with Tzatziki}

⭐️ Packed with flavour ⭐️ Great for leftovers Sure, our hearty, stodgier dishes are amazing cooked this way, BUT if you think about it, they really work for hotter days too. No hot ovens or sweating in the kitchen with loads of prep? Sounds good to me! This Lamb Orzo Stew is just one recipe I created with this in mind. It has serious Mediterranean vibes and the feta is the finishing touch that lightens and lifts all of those rich flavours. ❗️PLEASE NOTE ❗️ There are a lot of flavours in this dish but it needs it. Sometimes slow cooking can reduce flavours and make them a bit more bland, so trust me on this. However, do adjust anything you’re not a fan of, and please try not to use herbs that have been in the back of the cupboard for years as they lose their flavour over time and you might wonder why your stew is lacking something!

Lamb Orzo Stew Ingredients Notes

Lamb – We’re using lamb steak for this recipe as it slow cooker well, is really tender and tasty but stays in tact after cooking for a long time Onion and garlic – Feel free to use pre-prepared frozen or fresh for this Herbs and spices – You can use the dried variety of oregano, thyme, fennel seeds and ground cumin for this Orzo – The dried kind Peppers – If you’d rather use a different vegetable, go ahead

Reheating this dish Orzo can become a little gloopy after you’ve initially cooked it, so add a splash of water or an ice cube before you reheat it to stop it drying out. Use the microwave to reheat until piping hot. In the freezer Orzo is always at its best when cooked and eaten immediately, but that’s not to say it won’t still be delicious if it’s out of the freezer. The texture can just become very stodgy. See the tip above for reheating. If you want a more ‘saucy’ texture, just add a little boiling water or stock at the end of the cooking time and stir thoroughly. Because they lose their flavour over time, you might find your dish is a little bland if you’re using herbs and spices that are past their best. Buy them afresh and get cooking!