Greek Lamb Steaks with a Greek Orzo Pasta

Greek Lamb Steaks with a Greek Orzo Pasta

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, June 19, 2016.
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Orzo, also known as risoni, is a form of short-cut pasta.

Ingredients

GREEK ORZO PASTA SALAD

  • 1½ cups orzo pasta
  • 1 head broccoli, florets and half the stalk finely chopped
  • 2 courgettes, diced 1cm
  • 2 stalks celery
  • 3 tablespoons mint leaves
  • 100g feta cheese

GREEK LAMB STEAKS

  • 600g lamb rump steaks (at room temperature)
  • 2 tablespoons Greek lamb spice mix
  • 1–2 tablespoons olive oil

DRESSING

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

Steps

  1. a large pot of salted water to the boil.
  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 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 fry-pan 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. 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 mix until smooth. Add to bowl with cooked pasta and vegetables, then toss to combine. Season to taste with salt and pepper.
  6. divide Greek orzo pasta salad between plates and top with slices of lamb.

Nutritional Information

Energy 1940 kj
464 kcal
Protein 36.9g
Carbohydrate 24.3g
Fat 24.1g