One-Pan Mediterranean Lamb and Orzo

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of ground lamb and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.

Add 1 chopped medium onion to the skillet and cook until softened, about 3-4 minutes. Stir in 2 minced cloves of garlic, 1 teaspoon of dried oregano, and 1/2 teaspoon of ground cinnamon. Cook for 1 minute more until fragrant.

Pour in 1 can of undrained diced tomatoes and 2 cups of chicken broth. Bring the mixture to a simmer.

Stir in 1 cup of uncooked orzo pasta, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Reduce the heat to medium-low, cover the skillet, and simmer for 12-15 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the orzo to fully absorb any remaining liquid.

Garnish with 1/2 cup of crumbled feta cheese and 1/4 cup of fresh chopped parsley before serving.