Have you ever paired herby lamb with orzo? This gorgeous dish is made with cannon of PGI Welsh Lamb, rubbed with a homemade blend of Greek spices and pan fried to perfection.
The juicy lamb is then sliced and served on a bed of herby, lemony orzo and garnished with a scattering of herbs and fresh tomatoes. It's a really easy dish to make, yet the results are stunning!
Cannon of lamb (also known as lamb loin cannon or loin fillet) is a fantastic cut of lamb, made by taking one half of the loin side of a lamb, removing the bones and fell (the outer fat) and then rolling to create a tender and lean cut of meat that is perfect for roasting or pan frying.
Lamb is a source of iron with high amounts of omega 3, vitamin E, beta carotene and beneficial fatty acids and is a key source of protein, which helps muscle growth and supports bone maintenance.
If you're not used to cooking with lamb, or have only ever roasted a joint, this is a great cut to cook with to discover how easy cooking with lamb really is and how simple it is to work into your weekly meal plan!
And as well as choosing a great cut, I'm also using Welsh Lamb, which is a true mark of quality. Welsh Lamb is a "Protected Geographical Indication", which means you won't find your meat labelled Welsh Lamb unless it's genuinely from the region.
Wales has a long and expert history of rearing lamb using tried and tested traditional farming techniques. The lamb is free to graze on the natural grassland available all year round, in one of the most unspoilt corners of the world.
The fresh sea air and lush green grass, combined with heathers and indigenous fragrant wild herbs contribute to the unique and distinctive flavours of Welsh Lamb which is both sweet and succulent.
In this recipe, the rub is made from a Greek-inspired combination of dried herbs, including basil, parsley, rosemary, cinnamon, nutmeg and garlic, all combined with olive oil.
As soon as you start frying the meat, your kitchen will be filled with the most incredible aromas. Let's get started!
Ingredients
For the Greek herb rub
- 2 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried rosemary
- 1 tsp dried dill
- 1 tsp dried marjoram
- 1/2 tsp dried thyme
- 2 tsp dried oregano
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp garlic granules
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
For the lamb
- 1 tbsp olive oil
- 1 kg (2.2 lb) cannon of lamb
For the orzo
- 300 g (10.6 oz) orzo
- 10 g (0.4 oz) fresh parsley roughly chopped
- 1 preserved lemon plus a little of the brine
- Pinch freshly ground black pepper
To finish
- 5 g (0.2 oz) fresh parsley roughly chopped
- 1 fresh tomatoes deseeded and chopped
- 1 tbsp olive oil
Equipment
- Large plate
- Large nonstick frying pan heavy bottomed
- Serving dish
Instructions
Make the Greek herb rub
Put the basil, parsley, rosemary, dill, marjoram, thyme, oregano, cinnamon, nutmeg, garlic, salt and pepper in a mortar or power blender.
Grind or blend to a powder.
Add 2 tbsp of olive oil to the herbs.
Stir to make a rub.
Cook the lamb
Place the lamb on a large plate.
Pour on the herb mixture onto the lamb.
Rub and it all over the lamb, evenly coating both sides.
Warm 1 tbsp olive oil in a large, heavy-bottomed frying pan over a medium heat. Lay the lamb in the pan.
Fry for 10-20 minutes, turning occasionally. Cook closer to 10 minutes if you prefer your lamb a little pink, or for up to 20 if you like it well done. I cooked the lamb pictured for 12 minutes.
When the lamb is cooked, transfer it to a plate to rest for 5 minutes. Make sure the plate has a lip as the meat will release some juices.
Cook the orzo
While the lamb rests, put the orzo in a pan with a pinch of salt.
Cover with boiling water and cook for 5 minutes until al dente. Drain in a sieve and return to the pan.
Add the preserved lemons.
Add the parsley, a pinch of pepper.
Stir well, taste the orzo and if you feel it needs more salt, add a little of the preserved lemon brine.
To serve
Spoon the orzo onto a serving platter and spread out.
Cut the rested lamb into 1-2cm (1/2 inch) slices and arrange on top of the orzo.
Scatter with the parsley and tomatoes, drizzle with the olive oil and serve.
Doesn't that look incredible?
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Pointers, tricks and troubleshooting tips for the perfect herby lamb with orzo
Is herby lamb with orzo easy to make?
This recipe makes for a simple and effective centrepiece, perfect for a big family meal or something a bit different for Sunday lunch.
It is easy to make herby lamb with orzo. Gather all your herbs and spices for the herby rub and grind to a powder before mixing with olive oil and rubbing on the lamb.
The lamb is then cooked in the pan in under 20 minutes, leaving plenty of time to boil the orzo and flavour with lemons and herbs.
Will I need any special equipment to make herby lamb with orzo?
This recipe doesn't require any special equipment. You should be able to find all the things you need in the average kitchen, such as measuring spoons, pestle and mortar, chopping board, kitchen knife, and a large heavy-bottomed frying pan.
The full list of equipment you will need can be found in the recipe card when you scroll down to the bottom of this page.
What is cannon of lamb?
Cannon of lamb is sometimes called loin fillet. It is a tender and less fatty cut of meat from the back of the animal, it is a prize cut and considered to have a more delicate flavour.
The bone has been removed and its usually rolled, making cannon of lamb perfect for quick pan cooking like this recipe.
Where can I buy cannon of Welsh Lamb?
To find the best quality Welsh Lamb, look for the PGI (Protected Geographical Indication) sticker. With a PGI sticker, you'll know that the lamb has been recognised as a premium quality product, raised and slaughtered in Wales.
Wales has the perfect climate for sheep to thrive, with fresh clean air, plenty of rain and enough sun to keep the grass lush and green.
The PGI sticker also enables traceability of your meat, you can even find out the farm it's come from, and you can be reassured your lamb has been kept to the highest welfare standards.
How long does lamb keep? How can I tell if my lamb has gone off?
Ideally, I would recommend using it within one or two days of purchase, but it will keep fresh for longer.
Check with your butcher when you buy the lamb for storage advice specific to your purchase.
Fresh meat should be stored in the coldest part of the fridge, preferably in a sealed container. When stored correctly it can keep in the fridge for up to 5 days. Always follow the use-by date on meat and poultry.
And trust your senses. If the lamb has gone off, it will start to look grey and possibly dried out in places, it will also have an unpleasant odour and will not be safe to eat.
Is herby lamb with orzo suitable for vegetarians or vegans?
This recipe uses a cannon of lamb for the main element of the dish so is not suitable for vegetarians or vegans.
If you are making this dish for a crowd and have some vegetarians or vegans amongst them, then make up double the amount of herby rub, cut an aubergine or courgettes in half length-ways, allowing about half an aubergine, and half a courgette per person. Rub with the herby rub and roast in a preheated oven at 200C (180C fan) for 25-35 minutes or until roasted and collapsing.
Make sure to keep separate areas for meat and vegetable preparation. Make up extra orzo too, so that you can serve the roasted vegetables on a separate platter.
Is this herby lamb recipe gluten-free?
There is no gluten in the lamb element of the recipe, but orzo is a type of wheat-based pasta, so is not suitable for a gluten-free diet.
Gluten-free orzo is available online, but if you can't get hold of any, you could cook rice or quinoa instead, which are naturally gluten-free. Prepare them following the packet instructions and add the lemon and parsley following the recipe card below.
If you are cooking for someone who needs to avoid gluten in their diet remember to check all the ingredients you are using are gluten-free.
Is this herby lamb with orzo keto-friendly?
The lamb element of this dish would be suitable for a ketogenic diet.
However, this recipe also uses orzo, a type of pasta which is high in carbohydrate, meaning it would not be suitable for a keto diet.
You could try using cauliflower rice as an alternative to the orzo and that would make the dish keto-friendly.
Break a head of cauliflower into small florets and blitz in a food processor until the cauliflower resembles rice. Lightly fry off the cauliflower for a couple of minutes with a little olive oil before adding the lemon and parsley.
Is herby lamb with orzo safe to eat while pregnant?
This dish doesn't contain anything that would pose a risk to eat whilst pregnant, as long as the ingredients are fresh and have been stored correctly, and the recipe is prepared hygienically and safely.
Indeed, the iron found in the lamb can help keep your iron intakes at an adequate level which is important to help prevent you feeling tired and fatigued during pregnancy.
It is important to make sure the meat is well cooked. Here, I have left the lamb a little pink but I would suggest frying the lamb cannon for the full 20 minutes and make sure it's well-cooked all the way through.
The NHS has a fantastic resource on foods to avoid whilst pregnant and other food safety guidance for the UK.
This website does not offer medical advice and you should always check with your health professional.
What goes well with herby lamb?
This herby lamb is served on a delicious bed of orzo so you're well on your way to a full meal.
It would be great to continue on the Mediterranean theme, especially if you are having a dinner party. How about a full meze spread with the lamb as the star of the show?
Serve with a crunchy Greek salad, hummus, and baba ganoush with flatbreads. And how about with a tray of roasted veggies like peppers, courgette, tomato, and aubergine?
I also love a few black or Kalamata olives to nibble on too!
I haven’t got orzo, can I use a different pasta?
Yes, you could definitely use a different pasta if you haven't got any orzo. Do keep in mind if you're planning to serve it on a platter with the lamb on top that smaller pasta shapes such as fusilli, penne or macaroni will work better than lengths of pasta such as spaghetti, tagliatelle or linguine.
You could also use bulgur wheat or couscous as an alternative to pasta to create the bed for the lamb, and they might also prove easier to serve from the platter than larger pasta shapes.
Can I add extra herbs to this recipe?
The herby rub is a well balanced mix of herbs and spices so I would try to stick to the recipe.
If you do want to play around with the herbs or perhaps don't have all of them to hand, make sure not to add too much of one herb or spice as it will end up overpowering the others and you won't get such a lovely rich and full flavour combination.
Give your rub a quick taste before putting it on the lamb in case you want to adjust the seasoning. Once your rub has been applied to the lamb, don't taste it again until it's cooked.
How should I store herby lamb with orzo?
If you have some herby lamb and orzo left over then it needs to be stored in the fridge.
Once the lamb and orzo have cooled put them into separate containers and cover well. They need to be cooled and put into the fridge within 2 hours of cooking.
How long does herby lamb with orzo keep?
This herby lamb and orzo can be kept in the fridge for up to 3 days.
Can I leave herby lamb with orzo out on the counter?
No, this dish cannot be kept out on the counter. As with most cooked dishes, it needs to be cooled and stored in the fridge to stop bacteria developing on the food.
Can I make herby lamb with orzo ahead?
I find this herby lamb and orzo recipe is best enjoyed hot, so most of the cooking will need to be done just before serving.
However, you can easily make the rub ahead of time and even marinate your lamb ahead, if you like.
If you are making this for an evening meal, you could prepare the rub in the morning and allow the lamb to marinate throughout the day in the fridge.
Can I keep herby lamb with orzo in the refrigerator?
Yes, once cooled, the herby lamb and orzo should be kept in the fridge in sealed containers.
Can I freeze herby lamb with orzo?
You can definitely freeze the herby lamb once it has been cooked and cooled. Pop the lamb into a freezer bag or freezer-safe container labelled with the date. The lamb will keep in the freezer for up to 3 months.
When you're ready, take the lamb out of the freezer and defrost in the fridge overnight before reheating on the hob or in the microwave. Make sure the lamb is piping hot right through, and don't re-freeze.
I wouldn't recommend freezing the orzo because it will be hard to re-heat without becoming overcooked and very wet. It's easy to make up a fresh batch whilst you reheat the lamb, just follow the steps in the recipe card below.
What is the best way to reheat herby lamb with orzo?
The best way to reheat this herby lamb with orzo is either on the hob or in the microwave.
When reheating in the microwave make sure to use a covered microwave safe dish and heat on full power for a least 2 minutes until the food is piping hot.
To reheat on the hob, I would pop the orzo into a saucepan and gently reheat for 2-4 minutes. You might need to add a tablespoon of water so it doesn't stick.
For the lamb, I recommend using a heavy-bottomed frying pan with a little oil, turn the slices of lamb over every few minutes until they are heated through - a knife pushed into the centre of a piece should come out steaming hot.
Can I make herby lamb with orzo in a different quantity?
Yes, it's really easy to change the servings of this herby lamb with orzo if you want to make more or less.
Simply scroll down to the bottom of this page and you'll find the recipe card. Click or hover over the servings number and a slider will appear so you can set the recipe to the number of servings you want to make. The ingredients will update automatically then you're ready to go.
Can I roast the herby lamb instead?
As this cut of lamb cooks very quickly you will need to brown the meat in a hot heavy-bottomed frying pan before baking otherwise it won't have any colour on the outside, so it may be easier to just continue to cook it in the frying pan.
If you do want to roast your lamb, I would recommend browning the cannon of lamb in a hot frying pan for about 30 seconds each side, or until the meat has browned and then transferring it onto a tray and into a preheated oven at 200C (180C fan) to cook for 8-10 minutes.
How can I make sure my lamb is perfectly cooked?
This cut of lamb cooks quite quickly so make sure you have everything you need to hand before starting.
Preheat your heavy-bottomed frying pan over a medium heat then add the tablespoon of olive oil before putting in the herby cannon of lamb. Keep an eye on the lamb as it cooks, and turn it over occasionally to cook evenly.
If you have a probe thermometer, it can be particularly helpful when cooking meat to check when it's done. It's important to get the meat up to the right temperature so it is well-cooked and safe to eat, and to avoid overcooking, which may make the meat dry.
For this lamb, you want an internal temperature of at least 60C (140F) for a medium cook, and 71C (160F) for well-done.
Don't forget to give your thermometer probe a wash in hot soapy water after you've checked the meat, especially if you need to test the meat more than once.
How can I make sure my orzo is perfectly cooked?
As the orzo pieces are small, they cook really quickly. I find it easiest to prepare the orzo when the meat is resting so you can concentrate on one element of the dish at a time.
Add your orzo to a pan of boiling water and cook for 5 minutes or until al dente, which literally means 'to the tooth' and refers to leaving a little bite rather than cooking until completely soft! Check the packet instructions in case they advise to cook for more or less time.
You want the orzo to hold its shape. If you cook the orzo for too long, it will become really soft and turn mushy.
Once the orzo has been drained, you can transfer it back into the pan to add the lemon, parsley and seasoning.
Why did my lamb turn out overcooked?
If you overcooked your lamb, this will be either because the pan was too hot or the lamb has been left in too long. Make sure to use a medium heat - you don't want the pan to be smoking hot.
And remember that no two cuts of meat are identical, so you need to use your judgement. As this cut of lamb cooks very quickly, it's best to stay with the pan whilst it's cooking. Keep an eye on the lamb and make sure you turn the meat so it can cook evenly.
It can be helpful to set a timer to remind you to turn the meat and so you know when it should be cooked. Time can fly by in the heat of the kitchen!
Why did my lamb turn out undercooked?
It is important to cook meat thoroughly before eating it. I find it helpful to use a probe thermometer when cooking meat so I can check the internal temperature to know if it needs more time.
For medium, as I've done it here, it took about 12 minutes and reached an internal temperature of just over 60C (140F) when ready. Cook the lamb for longer if you prefer your meat well done, up to about 20 minutes, with an internal temperature of 71C (160F).
Use a heavy-bottomed pan to cook this cannon of lamb as this will help retain the heat from the hob and cook the meat evenly. Remember when cooking on the hob rather than in the oven that the heat is only coming from the bottom, which is why it is important to turn the meat so all sides can cook well.
How can I add/change the flavours in this dish?
This recipe is well balanced for my family's tastes, but feel free to play around if you want to change the flavours.
It can be fun to add more elements to the orzo. You could try adding some chopped cucumber, and black olives or some roasted vegetables would be lovely. You could also make the orzo richer by adding a little butter.
You could even finish the dish with a sprinkle of sumac for an extra lemony hit, if you like.
What is the origin of this herby lamb recipe?
This herby lamb with orzo recipe is a fusion of inspiration from Mediterranean climes, with a Greek herby blend for the rub on the lamb that rests on a satisfying bed of Italian orzo. This dish really makes a centrepiece of the Welsh Lamb and celebrates new flavour combinations.
Print this herby lamb with orzo recipe
Herby Lamb with Orzo Recipe
Ingredients
For the Greek herb rub
- 2 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried rosemary
- 1 tsp dried dill
- 1 tsp dried marjoram
- 1/2 tsp dried thyme
- 2 tsp dried oregano
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp garlic granules
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
For the lamb
- 1 tbsp olive oil
- 1 kg (2.2 lb) cannon of lamb
For the orzo
- 300 g (10.6 oz) orzo
- 10 g (0.4 oz) fresh parsley roughly chopped
- 1 preserved lemon plus a little of the brine
- Pinch freshly ground black pepper
To finish
- 5 g (0.2 oz) fresh parsley roughly chopped
- 1 fresh tomatoes deseeded and chopped
- 1 tbsp olive oil
Equipment
- Large plate
- Large nonstick frying pan heavy bottomed
- Serving dish
Instructions
Make the Greek herb rub
- Put the basil, parsley, rosemary, dill, marjoram, thyme, oregano, cinnamon, nutmeg, garlic, salt and pepper in a mortar or power blender.
- Grind or blend to a powder.
- Add 2 tbsp of olive oil to the herbs.
- Stir to make a rub.
Cook the lamb
- Place the lamb on a large plate.
- Pour on the herb mixture onto the lamb.
- Rub and it all over the lamb, evenly coating both sides.
- Warm 1 tbsp olive oil in a large, heavy-bottomed frying pan over a medium heat. Lay the lamb in the pan.
- Fry for 10-20 minutes, turning occasionally. Cook closer to 10 minutes if you prefer your lamb a little pink, or for up to 20 if you like it well done. I cooked the lamb pictured for 12 minutes.
- When the lamb is cooked, transfer it to a plate to rest for 5 minutes. Make sure the plate has a lip as the meat will release some juices.
Cook the orzo
- While the lamb rests, put the orzo in a pan with a pinch of salt.
- Cover with boiling water and cook for 5 minutes until al dente. Drain in a sieve and return to the pan.
- Add the preserved lemons.
- Add the parsley, a pinch of pepper.
- Stir well, taste the orzo and if you feel it needs more salt, add a little of the preserved lemon brine.
To serve
- Spoon the orzo onto a serving platter and spread out.
- Cut the rested lamb into 1-2cm (1/2 inch) slices and arrange on top of the orzo.
- Scatter with the parsley and tomatoes, drizzle with the olive oil and serve.
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