One-Pot Honey Mustard Lamb & Sweet Potato Orzo (Edit recipe)

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This one-pot honey mustard lamb and sweet potato orzo is the cozy fall dinner you need on a busy weeknight. Savory ground lamb, tender sweet potatoes, creamy orzo, rosemary, and dried cranberries come together in one skillet with bone broth and a simple honey mustard finish. Using frozen sweet potatoes keeps prep minimal, while True Made Foods Honey Mustard adds the perfect sweet and tangy touch. It's a comforting, flavorful dinner ready in about 30 minutes with hardly any cleanup.

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PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

12

Serves: 4

Ingredients

1 lb Ground Lamb - US Wellness Meats
12 oz Sweet Potato, Frozen
1 cup Orzo Pasta
2 cups Bone Broth
2 whole Shallot, thinly sliced
0.333 cup Dried Cranberries, Unsweetened
1 tsp Rosemary, Dried
.5 tsp Organic Smoked Paprika - The Spice Lab
0.25 tsp Cinnamon, Ground
.5 tsp Sea Salt
.5 tsp Black Pepper
.25 cup Honey Mustard - True Made Foods

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground lamb, season with salt and pepper, and cook for approximately 5 minutes, breaking it into crumbles until partially browned.
Add the sliced shallots, minced garlic and rosemary directly to the skillet with the lamb. Stir to combine.
Add the frozen sweet potatoes, smoked paprika, cinnamon, dried cranberries and dry orzo. Stir to coat everything in the seasonings and rendered lamb fat.
Pour in the bone broth and stir well, scraping up any browned bits from the bottom of the skillet.
Add the True Made Foods Honey Mustard, stir well
Bring to a gentle simmer, then reduce the heat to medium-low. Cover and cook, stirring occasionally, until the lamb is fully cooked to 160°F, the orzo is tender and the sweet potatoes are cooked through. Add a splash of additional broth if the orzo absorbs the liquid before it's finished cooking.
Serve warm and enjoy!

Notes

Easy shortcut: Frozen diced sweet potatoes eliminate peeling and chopping. Add them straight from the freezer.
Consistency: Add a splash of bone broth if the orzo becomes too thick. The finished dish should be creamy rather than soupy.
Honey mustard: True Made Foods Honey Mustard adds sweetness and tang without needing to mix a separate dressing.
Leftovers: Refrigerate promptly in an airtight container for up to 3–4 days. Reheat with a splash of broth to loosen the orzo.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	558
Fat:	18 g
Carbohydrates:	89 g
Protein:	35 g
Cholesterol:	60 g
Sodium:	702 mg
Fiber:	5 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.