Name: Greek Orzo with Braised Lamb
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Lamb leg; 0.25 cup Orzo pasta; 1 tsp Extra virgin olive oil; 0.25 cup Yellow onion; 1 clove Garlic; 0.5 cup Tomato puree; 1 cup Beef bone broth; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cinnamon; 0.5 tsp Dried oregano; 1 tbsp Fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Greek Orzo with Braised Lamb

Tender lamb leg braised in a rich tomato and cinnamon-scented sauce, then baked with orzo for a comforting and silky finish.

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NUTRITION

Protein

48.2g

Fat

19.3g

Carbs

44.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb leg

0.25 cup Orzo pasta

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Tomato puree

1 cup Beef bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

0.5 tsp Dried oregano

1 tbsp Fresh parsley

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PREPARATION

1
Heat the olive oil in a heavy-bottomed pot over medium-high heat and sear the cubed lamb leg until browned on all sides.
2
Add the diced onion and minced garlic to the pot, sautéing for 3 minutes until softened and fragrant.
3
Stir in the sea salt, black pepper, cinnamon, and dried oregano to coat the meat and vegetables.
4
Pour in the tomato puree and beef bone broth, then bring to a gentle boil before reducing heat to low.
5
Cover and simmer for 45 minutes, or until the lamb is tender and pulls apart easily.
6
Stir in the dry orzo, cover again, and cook for an additional 10-12 minutes until the pasta is tender and the sauce is thickened.
7
Remove from heat and garnish with fresh chopped parsley before serving.