Greek Lamb Steaks with Orzo Pasta

Greek Lamb Steaks with Orzo Pasta

Ready in 30 minutes Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, June 24, 2018.


Greek Orzo

  • ½ broccoli
  • 2 courgettes
  • 400g orzo pasta
  • 2 Tbsp olive oil
  • 2 stalks celery
  • 3 Tbsp mint leaves
  • 100g feta cheese


  • 600g lamb leg steaks (at room temperature)
  • 2 Tbsp Greek lamb spice mix


  • 2 Tbsp extra-virgin olive oil
  • 4 tsp white wine vinegar
  • 1 tsp honey
  • ½ Tbsp mustard


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

Nutritional Information

Energy 2602 kj
622 kcal
Protein 38.4g
Carbohydrate 56.7g
Fat 26.4g