Greek Slow-Cooked Lamb & Orzo Stew
A comforting, slow-simmered stew featuring tender lamb, whole wheat orzo, and a rich tomato broth. Finished with fresh spinach and crumbled feta for a deeply nourishing meal.
Prep
20 min
Cook
120 min
Total
140 min
Makes
4 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
20 min
Cook
120 min
Total
140 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large pot · Knife and cutting board
Time saver
Make it ahead: Like most slow-cooked dishes, the flavors deepen beautifully overnight. The orzo will absorb more broth as it sits, so add a splash of water when reheating.
Do these three things first
- 1Prep cloves garlic (minced)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Heat a splash of olive oil in…
- 01
Heat a splash of olive oil in…
Heat a splash of olive oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Season the lamb pieces generously with salt and black pepper. Sear in batches until browned on all sides, then transfer to a plate.
Look for: browned on all sides, then transfer to a plate
Tap card to mark done - 02
Reduce the heat to medium
Reduce the heat to medium. Add a little more oil if the pot is dry, along with the minced garlic, dried oregano, and ground cinnamon. Stir for 30 seconds until fragrant.
Look for: fragrant
Tap card to mark done - 03
Pour in the crushed tomatoes and beef…
Pour in the crushed tomatoes and beef bone broth, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pot.
Tap card to mark done - 04
Return the lamb and any resting juices…
Return the lamb and any resting juices to the pot. Bring to a gentle boil, then cover, reduce the heat to low, and simmer for 1.5 to 2 hours until the lamb is exceptionally tender.
Look for: the lamb is exceptionally tender
Tap card to mark done - 05
Stir in the whole wheat orzo pasta
Stir in the whole wheat orzo pasta. Cover and simmer for another 12 to 15 minutes, stirring every few minutes to ensure the pasta doesn't stick to the bottom, until the orzo is al dente and the liquid has thickened.
Look for: the orzo is al dente and the liquid has thickened
Tap card to mark done - 06
Remove from heat and fold in the…
Remove from heat and fold in the baby spinach until just wilted. Divide into bowls and top evenly with crumbled feta cheese.
Look for: just wilted
Tap card to mark done
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