Go Back
–+ servings

Greek-Style Lamb Meatloaf Muffins with Lemon Orzo

Print oppskrift Pin oppskrift
Rett Main Course
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground lamb
  • 1 large egg
  • ½ cup plain breadcrumbs
  • ¼ cup crumbled feta cheese
  • 2 tablespoons finely chopped red onion
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup uncooked orzo
  • 2 cups chicken broth
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil

fremgangsmåte
 

  • Heat the oven to 375°F. Lightly grease 8 wells of a standard muffin pan with some of the olive oil.
  • In a large bowl, combine the ground lamb, egg, breadcrumbs, feta, red onion, garlic, parsley, oregano, salt, and black pepper. Mix gently just until everything is evenly distributed.
  • Divide the mixture among the 8 prepared muffin wells. Press it in lightly, leaving the tops slightly rounded. Bake for 20 to 25 minutes, until the muffins are cooked through.
  • While the lamb muffins bake, bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat to a gentle simmer, and cook according to the package directions, stirring occasionally, until tender.
  • Drain any excess broth from the orzo. Stir in the lemon zest, lemon juice, and remaining olive oil.
  • Let the lamb muffins rest in the pan for 5 minutes, then loosen the edges and lift them out. Serve with the lemon orzo.

merknader

For a make-ahead dinner, mix the lamb mixture, cover it, and refrigerate it for up to one day before baking. If the orzo is ready before the muffins, keep it covered and stir in a splash of warm broth to loosen it before serving.
Course: Main Course
Cuisine: Mediterranean
Equipment: Muffin Pan, Large Mixing Bowl, Saucepan, Measuring Cups and Spoons