Greek lamb with orzo
Serves 6
More effort
Prep:
Cook:
Entertaining doesn't have to equal stress, this spruced up one-pot is perfect for people with little time for preparation
Skip to ingredients
Units:
- 1kg shoulder of lamb
- 2 onionssliced
- 1 tbsp chopped oreganoor 1 tsp dried
- ½ tsp ground cinnamon
- 2 cinnamon sticksbroken in half
- 2 tbsp olive oil
- 400g can chopped tomato
- 1.2l hot low-sodium chicken or vegetable stock
- 400g orzo(see know-how below)
- freshly grated parmesanto serve
Nutrition: per serving
- kcal696
- fat36g
- saturates16g
- carbs58g
- sugars7g
- fibre4g
- protein40g
- salt0.68glow
Method
step 1
Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
step 2
Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
step 3
Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.
