Spinach and lemon orzo with lamb sausages
Fresh flavours and pantry staples combine for a quick and tasty dinner
Serves
4 - 6
Prep Time
10 mins
Cook Time
40 mins
A true foundation dish, this orzo dish is a great way to flex into whatever you have on hand. Swap some stock for milk if you're after something creamy. Try it with feta instead of parmesan, or even add some cannellini beans if you're after something more substantial. Serve with fresh lemon wedges and a handful of green olives.
Recipe is courtesy of
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8 lamb sausages
2 Tbsp extra virgin olive oil
2 Tbsp butter
1 onion
finely chopped4 garlic cloves
minced2 cups orzo
1 bay leaf
½ tsp grated nutmeg
1.25 litres chicken stock
200g baby spinach
1 juice and grated zest of 1 lemon
1 cup grated Parmesan cheese
Method
Heat the olive oil and butter over medium heat in a large saucepan.
Add the garlic and onion, then cook, stirring often, for 6-7 minutes or until softened.
Add the orzo, then stir for about 3 mins until it starts to turn golden.
Add the bayleaf, nutmeg and stock, stir to combine, then bring the mixture to a simmer.
Cover the pan, then cook, stirring occasionally, for 11 minutes or until the orzo is just tender.
While you make the orzo, heat a little olive oil in a large frying pan over medium heat.
Prick the sausages a few times each with the tip of a small, sharp knife to allow the fat to render out.
Pan-fry the sausages, turning often, for 10-15 minutes or until golden and cooked through.
Stir the spinach, lemon juice and zest into the orzo, allowing the spinach to wilt, then stir in the parmesan.
Serve the orzo scattered with olives and topped with the lamb sausages, with lemon halves for squeezing over.
Nutrition Information per Serving (533g)
This nutrition analysis is based on 6 serves.
