Orzo Pasta with Slow-Cooked Lamb

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 1½-lb leg of lamb, 1-inch dice
• 2T extra-virgin olive oil
• ½t kosher salt
• ½t black pepper
• 4 cloves garlic, minced
• 2½c orzo pasta, cooked
• 1c water
• 2 (28-oz) cans crushed tomatoes
• 1pt grape tomatoes, cut in half
• ⅓c Kalamata olives, chopped
• 4oz feta crumbles
• ½ red onion, cut into thin strips
• ¼c pine nuts
• 5oz baby spinach

Directions

1. Set to "sear" and adjust for 2 minutes and add olive oil.
2. When oil is hot, add salt, fresh ground pepper, pine nuts, and garlic and sauté, stirring continuously.
3. Add lamb and sauté for 5 minutes. Cook until thoroughly browned. Remove cooked lamb from pot; set aside. Add orzo.
4. Close lid and lock. Set to "rice" and adjust for 9 minutes.
5. When done, quick release until all pressure is released.
6. Open and drain remaining liquid, remove pasta to platter.
7. Add lamb mixture and spinach to cooker and sauté for 30 seconds to wilt spinach. Remove lamb and spinach.
8. Combine lamb mixture with the pasta. Add tomatoes, olives, and cheese. Mix and serve immediately.