Name: Greek lamb with orzo
Cook time: 2 h 35 min
Total time: 2 h 55 min
Yield: 6
Cuisine: Greek
Ingredients: 1kg shoulder of lamb; 2 onions sliced; 1 tbsp chopped oregano or 1 tsp dried; ½ tsp ground cinnamon; 2 cinnamon sticks broken 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 parmesan to serve

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Greek lamb with orzo

Greek lamb with orzo

Mary Cadogan

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Serves 6

More effort

Prep: 20 mins

Cook: 2 hrs and 35 mins

A star rating of 4.6 out of 5.254 ratingsRate

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Entertaining doesn't have to equal stress, this spruced up one-pot is perfect for people with little time for preparation

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1kg shoulder of lamb
2 onions

sliced
1 tbsp chopped oregano

or 1 tsp dried
½ tsp ground cinnamon
2 cinnamon sticks

broken 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 parmesan

to serve

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Nutrition: per serving

kcal696
fat36g
saturates16g
carbs58g
sugars7g
fibre4g
protein40g
salt0.68g

low

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.

RECIPE TIPS

FANCY A SIDE DISH?

Olive, caper & feta salad: Tear 1 romaine lettuce into a large bowl. Scatter over 1 thinly sliced small red onion, ½ cucumber, peeled and cut into chunks, a good handful of kalamata olives and 2 tbsp capers. Whisk together 1 tbsp red wine vinegar with 3 tbsp olive oil, drizzle over, then top with 100g crumbled feta.

KNOW-HOW: ORZO

The Italian word orzo means barley. When cooked, it has a texture similar to risotto rice. Look for it in the specialist sections of supermarkets, or in Greek, Italian and Middle Eastern delis. It can go by a variety of other names including puntaletti and romarino. If you can’t find it, use another small pasta, like trofie.

MARY SAYS...

Relaxed, easy entertaining is always top of my list. Simply put the dish in the centre of the table for everyone to help themselves. Add some good crusty bread and side salad, and you have a real feast

TO FREEZE

Freeze at the end of step 2. Defrost in the fridge overnight, then return to the casserole and bring slowly to the boil. Add a little water if it looks dry. Stir in the orzo, cover and bake for 20 mins.

Recipe from Good Food magazine, April 2008

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A star rating of 4.6 out of 5.254 ratings

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