Best 6 Greek Style Lamb Pasta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Tantalize your taste buds with a culinary journey to the sun-kissed shores of Greece with our delectable Greek-style lamb pasta recipes. Immerse yourself in the vibrant flavors of the Mediterranean as you explore a symphony of dishes that showcase the harmonious blend of succulent lamb, aromatic herbs, and tangy cheeses. From the classic Pastitsio, a comforting baked pasta dish layered with minced lamb, béchamel sauce, and melted cheese, to the hearty Lamb and Orzo Soup, brimming with tender lamb, plump orzo, and a medley of vegetables, each recipe promises a unique taste sensation. Discover the secrets of preparing the traditional Greek pastitsio, a labor of love that rewards you with every indulgent bite. Learn the art of crafting the perfect béchamel sauce, ensuring a creamy and flavorful masterpiece. For a lighter yet equally satisfying experience, try our Greek-style lamb pasta with sun-dried tomatoes and feta, where juicy lamb and al dente pasta harmonize with the tangy sweetness of sun-dried tomatoes and the salty savor of feta cheese. And for a quick and easy weeknight dinner, our one-pot Greek lamb and pasta is your go-to recipe, featuring tender lamb simmered in a flavorful tomato-based sauce, effortlessly combined with pasta and vibrant vegetables. Embark on this culinary adventure and let the vibrant spirit of Greece ignite your taste buds with our exquisite Greek-style lamb pasta recipes.

Let's cook with our recipes!

GREEK LAMB AND ORZO



Greek Lamb and Orzo image

This is an easy meal to prepare and it tastes great. You can substitute the lamb with beef if you want. Serve with plain yogurt if desired.

Provided by fire00starter

Categories     World Cuisine Recipes     European     Greek

Time 30m

Yield 6

Number Of Ingredients 7

1 pound ground lamb
2 (14.5 ounce) cans stewed tomatoes, undrained
1 stalk celery, cut into 1/2 inch pieces
1 cup uncooked orzo pasta
¼ teaspoon salt
¼ teaspoon cayenne pepper
1 clove garlic, minced

Steps:

  • Heat a large saucepan over medium-high heat. Stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. Stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. Bring to a boil; reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 33.6 g, Cholesterol 50.6 mg, Fat 11 g, Fiber 2.5 g, Protein 18.8 g, SaturatedFat 4.4 g, Sodium 445.3 mg, Sugar 6.3 g

GREEK LAMB STEW



Greek Lamb Stew image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 3h15m

Yield about 10 servings

Number Of Ingredients 17

4 tablespoons olive oil, plus more if needed
5 1/2 pounds boned shoulder of lamb, trimmed of excess fat and cut into cubes about 1 1/2 by 2 1/2 inches
5 medium onions, sliced finely
Salt
4 garlic cloves, minced
2 celery stalks, minced
Leaves from 4 thyme sprigs
1 teaspoon dried oregano
3 bay leaves
2 carrots, peeled, halved lengthways, and then halved across
3 (14.5 ounces) cans diced tomatoes
1 1/4 cups lamb, beef stock or water
1 bottle dry white wine
Freshly ground black pepper
1 pound ditalini or other small tubular pasta
2/3 pound feta cheese
2 to 3 tablespoons finely chopped parsley, oregano or basil leaves

Steps:

  • Preheat the oven to 325 degrees F.
  • Into the largest saucepan or casserole you have that will go into the oven, pour 3 tablespoons of the oil. Brown the meat in batches over high heat and remove with a slotted spoon to a plate nearby. You may need more oil as you do this. The onions will certainly need it, so pour the remaining oil or add more, add the onions, sprinkling a little salt over them and cook then until soft and translucent. Add the garlic, celery, thyme, and oregano. After a couple of minutes or so, when the smell of garlic wafts up, remove half the mixture. Add the meat to the mixture in the pan, cover with the remaining half, add the bay leaves, carrots, tomatoes, stock and wine. I use a big but flattish casserole and this amount of liquid covers the meat, but if you find you need more liquid, add water- you want a lot of liquid, because you will, eventually, be cooking some pasta in it. Bring to a boil, remove scum, and let bubble for about 3 minutes. Then cover, transfer to the oven, and bake for about 2 to 2 1/2 hours, or cook on a very low heat. The meat should be tender and yielding. Remove the carrots (and eat, cook's treat) and bay leaves, too, if you want, and season, to taste, with the salt and pepper.
  • Of course you can proceed to the final stage now, but I am presuming you're not going to. In which case, let the stew cool and keep it in the refrigerator until you want it. Skim the fat off the top, and do remember to take it out of the refrigerator a good 1 to 2 hours before you cook it again. You can reheat this in the oven, but because the pasta will be put in on the stove, I tend to heat it there. Make sure the stew is piping hot. Meanwhile, bring a large pot of water to a boil. When it boils, add the salt and then pasta. Cook this until it's nearly but not quite cooked; it should have a couple of minutes still to go.
  • Then drain the pasta and add it quickly to the bubbling juices in the casserole, making sure first that there are enough bubbling juices. You don't want the meat to be drowned, but you want enough for the pasta to be covered. The pasta will absorb some of the liquid as it finishes cooking, of course.
  • In a couple of minutes, the pasta should be cooked. Crumble some feta and put in a bowl with the chopped parsley, oregano, or basil. Stir to combine and then leave the spoon with it, so that people can sprinkle the herb-spiked cheese over the stew as they wish. Ladle the stew into shallow soup bowls.

GREEK PASTA BAKE



Greek Pasta Bake image

My mom taught me to cook, and I love creating new recipes. I developed this casserole on a cold and snowy afternoon many years ago. Tangy lemon and herbs are complemented by the subtle sweetness of cinnamon. -Carol Stevens, Basye, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 16

1/2 pound ground beef
1/2 pound ground lamb
1 large onion, chopped
4 garlic cloves, minced
3 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon ground cinnamon
2 cups uncooked rigatoni or large tube pasta
4 ounces feta cheese, crumbled

Steps:

  • In a large skillet, cook beef and lamb over medium heat until no longer pink; drain. Stir in the onion, garlic, oregano, basil, salt, pepper and thyme. Add the tomato sauce, tomatoes and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. , Stir in sugar and cinnamon. Simmer, uncovered, 15 minutes longer., Meanwhile, cook the pasta according to package directions; drain. Stir into meat mixture. , Transfer to a greased 2-qt. baking dish. Sprinkle with feta cheese. Cover and bake at 325° for 45 minutes. Uncover; bake 15 minutes longer or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.,

Nutrition Facts : Calories 316 calories, Fat 12g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 840mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 22g protein.

LAMB WITH ORZO PASTA (GREEK)



Lamb with Orzo Pasta (Greek) image

Make and share this Lamb with Orzo Pasta (Greek) recipe from Food.com.

Provided by Poppy

Categories     Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

3 lbs boneless lamb shoulder
3 tablespoons olive oil, for pan browning
6 cups canned / fresh chicken broth
1/2 cup olive oil
2 cups orzo pasta
1 1/2 cups peeled/chopped yellow onions
3 cloves garlic
2 large ripe tomatoes, chopped
2 teaspoons dried dill
1/4 cup chopped parsley
1 lemon, juice of

Steps:

  • In a stove-top Dutch oven brown the boneless lamb shoulder in the olive oil.
  • Salt and pepper to taste.
  • Add enough stock to come halfway up the side of the meat and simmer, covered, until very tender, about two hours.
  • Remove the meat from the pot and set aside, covered, to keep warm.
  • Remove the fat from the stock in the pan and add more stock if necessary to make up four cups.
  • Remove the stock from the pan and set aside.
  • Heat the Dutch oven again and add half cup olive oil.
  • Add the orzo pasta and toss for a minute.
  • Add the chopped onion and garlic sautee until the onion is clear.
  • Stir in the tomatoes, dillweed and parsley.
  • Return the meat to the pot along with the 4 cups of stock.
  • Cover and simmer until the broth is absorbed and the pasta is tender, about 30 minutes.
  • NOTE: if the dish is too wet when the pasta is tender continue to cook for a few more minutes with the lid off to reduce the sauce.

Nutrition Facts : Calories 1646, Fat 113.7, SaturatedFat 37.6, Cholesterol 244.9, Sodium 1367.2, Carbohydrate 76, Fiber 4.9, Sugar 7.8, Protein 76.4

GREEK LAMB & YOGHURT PASTA BAKE



Greek Lamb & Yoghurt Pasta Bake image

Adapted from a recipe I found in a recent issue of the Australian magazine 'New Idea'. This recipe is strong on lemon flavouring so if strong citrus flavourings are not your scene, you may like to add ½ teaspoon nutmeg to the yoghurt topping instead of the lemon zest. I haven't yet had the chance to make this recipe, but I didn't want to risk misplacing it (little chance of that: I've adapted it to my liking already!), so I'm posting it here for safe-keeping. I'm absolutely intrigued - and excited - by the idea of a yoghurt topping: a healthier creamy topping! WOW! I'm always keen to double quantities of recipes like this one so as to freeze some dinners both for those inevitably busier evenings and for great take-to-work lunches. Freezing details have been included here. The canned tomatoes I use (Italian) have very little juice. If your canned tomatoes have a lot of juice, you may like to drain them. You can always add a bit of what's been drained off, though I'm always keen to make some space for a bit of wine!

Provided by bluemoon downunder

Categories     One Dish Meal

Time 1h10m

Yield 1 10-cup Dish, 4-6 serving(s)

Number Of Ingredients 17

250 g penne or 250 g ziti pasta
1 tablespoon olive oil
1 red onion, finely chopped
2 -3 garlic cloves, crushed
500 g ground lamb, minced lamb (for Australians)
1 tablespoon herbs (oregano, sage, thyme, basil, mint, according to taste preferences)
1/2 cup kalamata olive, pitted
1 zucchini, chopped
2 (410 g) cans tomatoes, chopped
1/2 cup red wine, such as merlot (optional)
salt, to taste
fresh ground black pepper, to taste
1/4 cup parmesan cheese, finely grated
rocket or baby spinach leaves, to garnish
500 g Greek yogurt
1 egg, lightly beaten
1 tablespoon finely grated lemon zest, see alternative in the notes (above)

Steps:

  • Cook pasta in boiling salted water until just tender, and drain.
  • Heat oil in pan, sauté onion and garlic, stirring occasionally, until they have softened; remove from the onion and garlic mixture from the pan.
  • Add the lamb to the same pan in batches until the lamb is browned; depending on the size of the pan, you may need to brown one batch of lamb at a time.
  • Add herbs, olives, zucchini and tomatoes and bring to the boil; if adding wine, allow the liquid to reduce before adding the wine.
  • Add the pasta to the pan and mix well.
  • Add salt and freshly ground black pepper, to taste.
  • Spoon pasta mixture into a large ovenproof, freezer-proof (if you are planning to freeze this dish) 10 cup capacity dish, or into several smaller dishes.
  • Pour the topping over the mixture and sprinkle with parmesan.
  • Cook in a moderate oven (180°C) for about 45 minutes or for a shorter time if you have used several smaller dishes.
  • Serve with rocket or baby spinach leaves.
  • To Freeze: make the recipe to the end of step 8. Cool for 15 minutes, cover with plastic wrap, label and freeze for up to 2 months.
  • To Serve: Thaw the pasta in its dish in the refrigerator, remove the plastic wrap, place the dish on an oven tray, cover it tightly with foil and bake in a moderate oven ((180°C) for about 30 minutes. Remember, if you have used a smaller dish for a smaller quantity, it will not require as long for reheating. Serve with rocket or baby spinach leaves.

Nutrition Facts : Calories 746.2, Fat 40.8, SaturatedFat 15.8, Cholesterol 202.1, Sodium 362.8, Carbohydrate 59.1, Fiber 6.2, Sugar 8.8, Protein 36.4

GREEK LAMB & MACARONI BAKE



Greek lamb & macaroni bake image

A cross between moussaka and macaroni cheese, this thrifty Mediterranean pasta bake makes for a hearty meal

Provided by Cassie Best

Categories     Dinner, Main course

Time 1h35m

Number Of Ingredients 13

1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
500g lean lamb mince
1 tsp ground cinnamon
1 beef or lamb stock cube
2 x 400g cans chopped tomatoes
1 tbsp dried oregano
400g macaroni
250g tub ricotta
50g parmesan, grated
50ml milk
garlic bread, to serve (optional)

Steps:

  • Heat the oil in a large pan, add the onion and cook for 10 mins until soft. Add the garlic and cook for 1 min more, then tip in the lamb mince, turn up the heat and brown, breaking up the mince with a wooden spoon.
  • Once the lamb is browned, add the cinnamon, crumbled stock cube, tomatoes and oregano. Stir well and simmer for 15 mins, covered, then for 15 mins, uncovered, until the sauce has thickened and the tomatoes have cooked down.
  • Meanwhile, cook the macaroni following pack instructions. Drain well. Heat oven to 200C/180C fan/gas 6.
  • Mix together the ricotta, most of the parmesan and the milk with plenty of seasoning, and stir into the macaroni. Tip the mince into a large baking dish, top with the macaroni mixture, and scatter over the remaining parmesan. Bake for 30 mins until golden and bubbling. Serve hot with garlic bread, if you like.

Nutrition Facts : Calories 548 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1 milligram of sodium

Tips:

  • Choose the right lamb: For the best flavor, use a high-quality lamb shoulder or leg roast. Look for meat that is a deep red color with a fine grain.
  • Brown the lamb well: Browning the lamb before adding it to the pasta sauce will help to develop its flavor and create a richer sauce.
  • Use a flavorful red wine: The red wine used in the sauce should be one that you would enjoy drinking on its own. A dry red wine with a medium body, such as a Chianti or a Merlot, will work well.
  • Simmer the sauce for at least 30 minutes: This will allow the flavors to meld and develop.
  • Serve the pasta with a sprinkle of grated Parmesan cheese: This will add a delicious finishing touch to the dish.

Conclusion:

Greek-style lamb pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The lamb is tender and flavorful, and the sauce is rich and flavorful. This dish is sure to please everyone at your table.

Related Topics