Spicy Lamb w/ Chickpeas & Orzo

Most of my experience cooking lamb has been when it is ground and typically made into meatball form. Maybe a few times grilling those little lollipop chops. I tried a piece of shoulder or leg for something new, but kept the pieces small so I could get some browning and still have tender meat. Sort of like carnitas, but it cooks a lot faster. If lamb is not your thing, some stew meat would work here, you’ll just want to double the braising time.

I broiled some seasoned (just salt, pepper, and dried oregano) zucchini on the side for a warm vegetable that made sense here.