Greek Lamb Steaks with a Greek Orzo Pasta

Greek Lamb Steaks with a Greek Orzo Pasta

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, June 19, 2016.
Order Now
Order Now

Orzo, also known as risoni, is a form of short-cut pasta.

Ingredients

ORZO PASTA SALAD

  • 3/4 cup orzo pasta
  • 1 head broccoli, florets and half the stalk finely chopped
  • 1 courgette, diced 1cm
  • 1 stalk celery
  • 2 tablespoons mint leave
  • 50g feta cheese

GREEK LAMB STEAKS

  • 300g lamb rump steaks (at room temperature)
  • 1 tablespoon Greek lamb spice mix
  • 1 tablespoon olive oil

DRESSING

  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons vinegar (e.g. white or red wine
  • 1/2 teaspoon runny honey
  • 1/2 teaspoon mustard (e.g. Dijon or wholegrain)

Steps

  1. a medium pot of salted water to the boil.
  2. Cook pasta in pot of boiling water for about 6 minutes. Add broccoli and courgette and cook for a further 1–2 minutes, or until pasta is just tender. Drain pasta and vegetables well, then combine with a drizzle of olive oil in a large bowl to prevent sticking.
  3. Pat lamb dry, season with salt and pepper and rub in Greek lamb spice mix. Heat oil in a frypan on medium heat. Cook lamb for 2–3 minutes each side (for medium-rare), or until cooked to your liking. Set aside, covered with foil to rest for 5 minutes.
  4. Slice lamb against the grain.
  5. Dice celery 1cm; finely chop mint; crumble feta. Add all to bowl with cooked pasta, broccoli and courgette mix, then toss to combine.
  6. In a small bowl, combine all dressing ingredients and mix until smooth. Add to bowl with cooked pasta and vegetables, then toss to combine. Season to taste with salt and pepper.
  7. Divide Greek orzo pasta salad between plates and top with slices of Greek lamb.

Nutritional Information

Energy 1854 kj
443 kcal
Protein 34.7g
Carbohydrate 22.7g
Fat 23.2g