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Greek Lamb

Greek Lamb

with Spanakopita Risoni

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We’re taking our cues from delicious spanakopita for this risoni, complete with spinach and fetta. We think it’s a fittingly impressive companion for mouth-watering Greek lamb. Yum!

Allergens:MilkGluten
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
Ingredients
serving amount

1

red onion

1 bunch

oregano

1 block

fetta cheese

(ContainsMilk)

2

lamb leg steaks

1 sachet

Greek spice blend

1 packet

risoni

(ContainsGluten,Traces of Egg,Traces of Soya,May contain traces of allergens)

1 bag

baby spinach leaves

1

zucchini

1

lemon

Not included in your delivery

1 tbs

olive oil

1 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)2440 kJ
Fat23.5 g
of which saturates9.5 g
Carbohydrate43.6 g
of which sugars6 g
Protein46.7 g
Sodium470 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Saucepan
Bowl
Aluminum Foil
Pan
Plate
Spoon
InstructionsPDF
Instructions
1

Bring a medium saucepan of salted water to the boil. Finely slice the red onion. Slice the zucchini into half moons. Pick the oregano leaves. Crumble the Fetta cheese. Slice the lemon into wedges.

2

While the water is coming to the boil, place the lamb leg steaks in a medium bowl. Pour over the Greek spice blend, 1/2 the olive oil, season generously with salt and pepper and toss to coat. Set aside to marinate.

3

Add the risoni to the boiling water and cook for 8 minutes, or until ‘al dente’. Drain, return to the saucepan, and toss with a dash of olive oil to prevent sticking.

4

Meanwhile, heat a dash of olive oil in a medium frying pan over a high heat. Once the pan is very hot, add the lamb leg steaks and cook for 2 minutes on each side for medium rare (depending on thickness), or 3 minutes for well done. Set aside on a plate and cover with foil to rest for 5 minutes. Thinly slice.

Pan-frying lamb steak is the easiest, fastest and best cooking method for this cut of meat. Don’t be tempted to skip resting the steak. This is an integral part of the cooking process and ensures your steak is tender.

5

Return the frying pan to a high heat and add a dash of olive oil if needed. Add the red onion and zucchini and cook for 4-5 minutes, or until softened. Stir through the cooked risoni, balsamic vinegar, oregano, baby spinach leaves and the Fetta cheese. Cook for 1 minute, or until warmed through. Remove from the heat. Drizzle with a little extra olive oil if desired and season with pepper.

6

Divide the spanakopita fetta risoni between plates. Serve the Greek lamb alongside the risoni. Squeeze over the juice of the lemon wedges.