Greek Red Orzo Lamb Bowl

Greek bowl with red pesto orzo and lamb meatballs is just perfect for those upcoming days.⁠ Not a fan of roasting the lamb? This sunny bowl is just perfect for you. ⁠

Ingredients

Ingredients
Servings:
Red Pesto
g
Sun Dried Tomatoes
g
Parmesan Cheese
Garlic Clove
tbsp
Pine Nuts
ml
Olive Oil
tbsp
Lemon Juice
Salt & Pepper to taste
Meatballs
g
Minced Lamb
Yellow Onion
Garlic Clove
tsp
Lemon Zest
g
Fresh Parsley
tsp
Ground Cumin
tsp
Dried Oregano
Salt & Pepper to taste
Salad
g
Orzo
g
Mixed Green Salad
g
Cherry Tomatoes
tbsp
Kalamata Olives
Avocado
Tzatziki
g
Greek Yoghurt
Garlic Clove
g
Fresh Dill
tbsp
Olive Oil
tbsp
Lemon Juice
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  2. Peel and finely chop the onion and garlic. Wash the parsley, shake dry, pluck the leaves and finely chop.
  3. In a medium bowl, mix the lamb, onion, garlic, lemon zest, parsley, cumin, oregano, and a pinch of salt and pepper. Mix it all well to combine.
  4. Coat your hands with a bit of olive oil and roll the meat into 2 tablespoon size balls. Place them on the prepared baking sheet. Transfer to the oven and bake for 15-20 minutes or until the meatballs are crisp or cooked through on the inside.
  5. To prepare the red pesto, place all the ingredients into a food processor (do not toss the oil from sun dried tomatoes, place it also in the food processor). Blitz until you get the desired consistency. Adjust the taste if needed.
  6. In the meantime, prepare the orzo as per package instructions. Set aside to cool down. Then mix the orzo with the red pesto.
  7. For the tzatziki, peel and crush the garlic clove. Wash the dill, shake dry, pluck the leaves, and chop finely. In a bowl, mix all the ingredients and season with salt and pepper.
  8. Wash the cherry tomatoes, pat dry and halve them. Peel the avocado, remove the pit and cut into wedges. Wash the salad and spin dry.
  9. Add the mixed green salad and top with red pesto orzo. Arrange the lamb meatballs, tomatoes, olives and avocado and finish with a spoon of tzatziki.

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  2. Peel and finely chop the onion and garlic. Wash the parsley, shake dry, pluck the leaves and finely chop.
  3. In a medium bowl, mix the lamb, onion, garlic, lemon zest, parsley, cumin, oregano, and a pinch of salt and pepper. Mix it all well to combine.
  4. Coat your hands with a bit of olive oil and roll the meat into 2 tablespoon size balls. Place them on the prepared baking sheet. Transfer to the oven and bake for 15-20 minutes or until the meatballs are crisp or cooked through on the inside.
  5. To prepare the red pesto, place all the ingredients into a food processor (do not toss the oil from sun dried tomatoes, place it also in the food processor). Blitz until you get the desired consistency. Adjust the taste if needed.
  6. In the meantime, prepare the orzo as per package instructions. Set aside to cool down. Then mix the orzo with the red pesto.
  7. For the tzatziki, peel and crush the garlic clove. Wash the dill, shake dry, pluck the leaves, and chop finely. In a bowl, mix all the ingredients and season with salt and pepper.
  8. Wash the cherry tomatoes, pat dry and halve them. Peel the avocado, remove the pit and cut into wedges. Wash the salad and spin dry.
  9. Add the mixed green salad and top with red pesto orzo. Arrange the lamb meatballs, tomatoes, olives and avocado and finish with a spoon of tzatziki.

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