Stir-Fried Lamb And Orzo - cooking recipe

Ingredients

1 None lemon, halved
1/2 cup orzo
1 tbsp olive oil
4 oz ground lamb
2 tbsp sun-dried tomato pesto
1/4 cup pitted Kalamata olives, coarsely chopped
1 medium tomato, coarsely chopped
2 tbsp coarsely chopped flat-leaf parsley
1/2 cup crumbled feta cheese

Preparation

Finely grate peel from 1 lemon half, then juice. Cut remaining half into 4 wedges. Cook orzo in a saucepan of boiling water for 8-10 mins or until tender but firm to the bite. Drain; rinse under cold water.
Heat a wok or large skillet on high heat. Add oil; swirl to coat bottom and sides. Stir-fry lamb, breaking up lumps, for 2-3 mins or until lamb is browned. Add the sun-dried tomato pesto; stir-fry for 1 min more.
Add orzo, olives, tomato, and lemon peel and juice; stir-fry until heated through. Remove from heat. Add 1/2 the parsley; toss to combine. Spoon into bowls. Top with feta and remaining parsley. Serve with lemon wedges.