Orzo with Lamb, Olives & Feta

By thatjerseygirl

WW 10 PP

Ingredients

• 6 oz lean ground lamb
• 1 1/2 tsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp dried rosemary, crumbled
• 1/4 tsp crushed red pepper (optional)
• 1 14-oz can whole tomatoes, undrained
• 2 Tbs chopped, pitted black olives
• salt and freshly ground black pepper, to taste
• 8 oz orzo
• 1/4 cup reduced-fat feta cheese, crumbled

Preparation

Step 1

1. Put a large pot of salted water on to boil.

2. Cook lamb in a small skillet over medium heat, stirring, until browned, 3 to 5 minutes. Drain in a sieve set over a bowl.

3. Heat oil in a Dutch oven or a large deep skillet over medium heat. Add onion and cook, stirring, until softened, 4 to 5 minutes. Add garlic, cinnamon, rosemary and crushed red pepper. Cook stirring, until fragrant, about 1 minute more. Add lamb.

4. Puree tomatoes and their juices in a food processor until smooth. Add to the meat mixture and cook, stirring occasionally, until the sauce is thickened, about 10 minutes. Remove from heat and stir in olives. Season with salt and pepper.

5. Meanwhile, cook orzo until just tender, about 8 minutes or according to package directions. Drain and toss with the sauce. Serve garnished with feta.