Greek Lamb With Orzo

I adapted this recipe from a Betty Crocker Casseroles and One Dish Meals booklet. It’s nice and easy, and something a little different than the standard beef casserole.

If you don’t like lamb, you could substitute ground beef.

Greek Lamb and Orzo

• 1 lb ground lamb
• 2 cans (16 oz) diced tomatoes
• 1 medium stalk celery, cut into 1/2 inch pieces
• 1 cup uncooked orzo gluten free pasta
• 1/4 tsp salt
• 1/4 tsp ground red pepper
• Plain yoghurt (optional)

1. Cook lamb in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink.
2. Drain fat from the skillet.
3. Stir in tomatoes, celery, pasta, salt and red pepper.
4. Heat to boiling; reduce heat.
5. Cover and simmer about 12 minutes, stirring frequently, until tomato liquid is absorbed and orzo is tender.
6. Serve with yoghurt.

Makes 4 servings.

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