Lamb with orzo and olives

You'll need

2 tbsp olive oil 500 gm minced lamb 1 onion, finely chopped 1 baby fennel, finely chopped, fronds reserved 3 garlic cloves, finely chopped Finely grated rind and juice of 1 lemon 1 tsp ground cumin 1 tsp ground coriander ¾ tsp dried chilli flakes ½ tsp dried mint 400 gm canned cherry tomatoes 250 ml (1 cup) beef stock ¼ cup coarsely chopped dill ¼ cup coarsely chopped mint ¼ cup coarsely chopped flat-leaf parsley 50 gm pitted kalamata olives, coarsely chopped 400 gm orzo or risoni 2 tbsp extra-virgin olive oil Feta, to serve


  • 01
  • Heat olive oil in a large frying pan over medium-high heat, add lamb and brown well all over, breaking up any clumps with a wooden spoon (2-3 minutes). Transfer to a bowl using a slotted spoon and pour off all but 2 tbsp fat from the pan. Add onion, fennel, garlic and lemon rind, sauté until translucent (4-5 minutes), then stir in cumin, coriander, chilli and dried mint, and fry until fragrant. Return lamb to the pan, add tomatoes and stock, season to taste, bring to a simmer and cook until liquid reduces by half and lamb is well flavoured (10-12 minutes). Stir in fresh herbs and olives and check seasoning.
  • 02
  • Meanwhile, cook orzo in a large saucepan of well-salted boiling water until just tender (4-5 minutes), then drain and toss in a bowl with extra-virgin olive oil and lemon juice.
  • 03
  • To serve, divide orzo among serving bowls, top with lamb mixture and serve hot scattered with feta and fennel fronds.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

May 2017

You might also like...

Fuss-free summer recipes


Flank steak tacos with corn, avocado and coriander

Fast autumn recipes


Crisp-skin duck with green papaya salad

Fast summer recipes


Rigatoni with chicken ragu and green sauce

Fast seafood recipes


Flathead with crushed peas

Fast autumn recipes


Pumpkin pilaf with ricotta and pepitas

Prawns with black beans, chorizo and chipotle


Egg sandwich

conversion tool