Greek Lamb with Vine-Ripened Tomatoes and Orzo

Allow the aroma of the Mediterranen to fill your kitchen while this lamb-and-tomato recipe simmers in the slow cooker.

by Dani Yokhna
Greek Lamb with Vine-Ripened Tomatoes and Orzo. Photo courtesy Monkey Business/Thinkstock (
Courtesy Monkey Business/

Easy Garden Recipes

Yield: 4 servings


  • 2 pounds shoulder-loin lamb chops
  • 2 T. olive oil
  • 2 T. butter
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 6 large tomatoes, cored and chopped
  • 1/2 cup dry red wine
  • 1 T. dried oregano
  • 9 fresh mint leaves
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup uncooked orzo

In large pan over medium hat, brown lamb chops in olive oil and butter, about three minutes on each side. Move browned lamb chops to plate, and reserve olive oil in pan. Sauté onion and garlic in reserved olive oil until onion is translucent. Remove from heat.

Add lamb chops, onion and garlic mixture, tomatoes, red wine, oregano, mint, salt and pepper to slow cooker, and mix well. Cover and cook on low for four hours.

Remove lamb chops from slow cooker, and stir orzo into sauce in slow cooker. Return lamb chops to slow cooker, and cook on low for 1 hour. Serve with sprinkle of crumbled feta cheese.

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Excerpt from Easy Garden Recipes, part of the Popular Kitchen Series, with permission from its publisher, BowTie, Inc. Purchase Easy Garden Recipes here.


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