Creamy Spring Orzotto with Greek Style Lamb Tips

If you are looking for an easy, restaurant worthy dinner to make at home, this Spring Orzotto with Greek Lamb Tips delivers fresh, vibrant flavor with minimal effort. Created in partnership with J Squared Eatz, this dish pairs creamy, risotto-style orzo with Bianco & Sons Greek Style Lamb Tips for a meal that feels elevated without being complicated.

Tender asparagus, sweet peas, and a silky, lemon-kissed base come together with savory lamb and fresh herbs for the perfect balance of rich and bright. It is the kind of dish that looks impressive enough for entertaining, yet simple enough to pull together on a weeknight when you want something a little extra.

INGREDIENTS

1 Pound Bianco & Sons Greek Style Lamb Tips

Orzotto

• ½ Pound orzo
• 3 TBSP EVOO, divided
• ½ Cup fennel, diced
• ½ Medium red onion, diced
• 3 Garlic cloves, minced
• ½ Cup white wine
• 6 Cups chicken stock
• 15 Asparagus spears, cut into 2 inch pieces and blanched in chicken stock
• 1 Cup frozen peas
• Zest of 1 lemon
• 3/4 Cup grated pecorino 
• Salt and pepper, to taste 

Extra/Garnish

• Torn Mint

METHOD

1. Blanch cut asparagus in simmering chicken stock for 45–60 seconds. Remove and set aside, keep stock on low heat
2. Add 2 TBSP unsalted butter to a 10–12-inch skillet on medium-high heat. Allow butter to melt and sizzle slightly
3. Add onion and fennel to pan, season with salt and pepper. Sauté for 2-3 minutes
4. Add orzo to pan, stir and allow orzo to toast in butter. About 2-3 minutes
5. Make a small well in the pan, add 1 TBSP EVOO to middle then add garlic and stir
6. Once garlic is fragrant (about 30 seconds), deglaze pan with white wine. Allow wine to cook out for 2 minutes
7. Lower heat, begin adding warm chicken stock one ladle at a time. Keep at a gentle simmer, not a boil
8. Stir consistently. Once liquid is absorbed, add more 2 more ladles of stock at a time.
9. Repeat until orzo is al dente and creamy. About 15-18 minutes.
10. Add peas, asparagus, mint, lemon zest and pecorino, stir until warmed through.
11. Off heat, add 2 TBSP butter and mix until emulsified.
12. In a separate hot skillet, heat 2 TBSP EVOO until oil is hot. Cook lamb tips 3–4 minutes, flipping 1–2 times. Rest 5–8 minutes.

TO SERVE

• Spoon orzotto onto a platter or bowl. Add cooked lamb tips to top. Drizzle with EVOO on top and garnish with fresh mint.
• Mangia!