Stir-Fried Lamb And Orzo

• 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

1. 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.
2. 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.
3. 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.

lemon, orzo, olive oil, ground lamb, tomato pesto, olives, tomato, flatleaf parsley, feta cheese

Taken from recipes-plus.com/api/v2.0/recipes/26230 (may not work)