One-Pot Lamb and Harissa Orzo

1. Prep

Chop the parsley, halve the cherry tomatoes, and slice the garlic. Measure out your spices, orzo, and liquids. This will ensure seamless cooking once you begin.

2. Sear Protein

In a large pan over medium heat, add 1 Tbsp olive oil and the ground lamb with a pinch of salt. Cook until browned, breaking it into small pieces with a wooden spoon. Once cooked, remove the lamb from the pan and set aside.

3. Add Aromatics

Lower the heat to medium-low and add another tablespoon of olive oil to the pan. Add the sliced garlic and cook for 1-2 minutes then add the cumin, cooking until fragrant but not browned – usually about 1 minute.

4. Caramelize Paste

Stir in the harissa paste and cook for another 2 minutes to deepen its flavor through caramelization.

5. Deglaze

Pour in the white wine, scraping up any browned bits from the pan, and reduce by about 80%, which concentrates the flavor.

6. Cook Orzo

Add the uncooked orzo to the pan, stirring it with the aromatics for a minute to lightly toast, which adds a nutty background note. Pour in the chicken stock and bring the mixture to a simmer. Cook, occasionally stirring, until the orzo is al dente and the liquid has reduced to a creamy consistency, about 10 minutes.

7. Finishing Ingredients

Add the cherry tomatoes, and cook for 2-3 minutes, then add the lamb back to the pot to heat through. Off the heat, stir in the yogurt, lemon juice, and most of the parsley, reserving some for garnish. The residual heat will warm these ingredients without risking overcooking.