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Middle Eastern lamb & orzo salad recipe

Photo: Middle Eastern lamb & orzo salad recipe
Photography by Ben Dearnley

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern lamb & orzo salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern lamb & orzo salad.

 Kick back this summer with a simple dish that is delicious served straight from the stove.

Preparation Time 30 minutes
Cooking Time 10 minutes

Ingredients (serves 6)

400g can cannellini beans, rinsed, drained
100g feta, cut into small cubes
2 cloves garlic, finely chopped
80ml (1/3 cup) extra virgin olive oil
40g (1/4 cup) currants
2 tbs red wine vinegar
1/2 red onion, thinly sliced
2 x 200g lamb backstraps, halved lengthwise
1 tsp ground cumin
1/2 tsp smoked Spanish paprika (see note)
200g orzo (risoni) (see note)
100g pine nuts, roasted
1/2 bunch flat-leaf parsley, leaves picked
2 cups wild rocket
1/2 tsp sumac (see note)
Lemon wedges, to serve


Combine beans, feta, half the garlic and 60ml (1/4 cup) oil in a large bowl. In a small bowl, combine currants and vinegar. Place onion in a bowl of iced water, then set all 3 bowls aside.

Place remaining garlic and 1 tbs oil, lamb, cumin and paprika in a bowl. Toss well to coat. Heat a large, heavy-based frying pan over high heat. When pan is very hot, add lamb and cook for 30 seconds on each of the 4 sides. Rest, loosely covered with foil, for 10 minutes.

Meanwhile, cook pasta in a saucepan of boiling salted water for 6 minutes or until slightly firmer than al dente. Drain, then refresh under cold water.

Drain onion, then add to bean mixture along with currant mixture, pasta, pine nuts and parsley. Toss to combine.

Thinly slice lamb, add to pasta salad, and toss to combine. Scatter plates with rocket, then top with salad. Sprinkle with sumac and serve with lemon wedges.


Orzo ('barley' in Italian) is a small, grain-shaped pasta often used in soups or as a substitute for rice. It is commonly known as risoni.

We used Barilla risoni from supermarkets. Sumac is a sour ground Middle Eastern spice; it and smoked Spanish paprika are available from supermarkets.

Scatter torn figs or sliced grapes over this spiced salad for a sweet burst of flavour.

MasterChef - February 2011, Page 111
Recipe by Sophia Young

More from the Lebanese Recipes Kitchen:

Chicken Kebab Salad
Lamb kebabs with minted yoghurt
Lamb kebab with sage
Chicken skewers with hommus
Spicy Beef Kebabs
Turkish Lamb & Eggplant Kebabs   

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