Spicy Lamb and Feta Orzo with Sun-Dried Tomatoes

Instructions

1. 1

   Heat olive oil in a large skillet over medium-high heat. Add ground lamb and cook, breaking it up with a wooden spoon, until browned. Drain off any excess fat. (5 minutes)

   ~5 min
2. 2

   Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic, red pepper flakes, and dried oregano, and cook for another minute until fragrant. (6 minutes)

   ~6 min
3. 3

   Pour in the crushed tomatoes and vegetable broth. Add the chopped sun-dried tomatoes. Season with salt and black pepper to taste. Bring to a simmer, then reduce heat and let it cook for 10 minutes, allowing the flavors to meld. (10 minutes)

   ~10 min
4. 4

   While the sauce simmers, cook the orzo pasta according to package directions in a separate medium pot. Drain well. (10 minutes)

   ~10 min
5. 5

   Add the cooked orzo to the skillet with the lamb mixture. Stir to combine everything evenly. Cook for 2-3 minutes to heat through. (3 minutes)

   ~3 min
6. 6

   Remove from heat and stir in the crumbled feta cheese. Garnish with fresh chopped parsley before serving. (1 minute)

   ~1 min