Greek lamb with orzo

Greek lamb with orzo

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

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 2 hrs 35 mins

Freezable

Method

  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.
  2. Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
  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.
Try

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.

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

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.

Per serving

696 kcalories, protein 40g, carbohydrate 58g, fat 36 g, saturated fat 16g, fibre 4g, sugar 7g, salt 0.68 g

Recipe from Good Food magazine, April 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo karensmesses

    29 March 2008

    karensmesses rated and commented on this recipe

    5 stars

    Made this four times now for anyone who loves Greece this takes you straight back there. Very easy to make -now on my favourite list.

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  • Binder photo CJD

    30 March 2008

    CJD rated and commented on this recipe

    5 stars

    Fantastic- was a great hit, very tasty and unusual. made mine in advance which makes for a stress free dinner party. I also served it with the feta salad which is all it needs - try it!

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  • Binder photo Paula

    02 April 2008

    Paula rated and commented on this recipe

    5 stars

    This is lovely. Very easy to do. My 2 year old asked for more !

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  • Binder photo Annette

    03 April 2008

    Annette rated and commented on this recipe

    5 stars

    I made this in advance for a stress free family get together. It is lovely. Will certainly do it again.

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  • Binder photo lexi

    06 April 2008

    lexi commented on this recipe

    Have been to every supermarket in my town and not one of them stocks orzo (not even sainsburys) - used risotto rice and it was ok but would like to try it properly as I already cook loads of different risottos so would like to try something different. Flavour wise very good and reminded me of greece as I always eat at family run tavernas rather than english bars when away

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  • Binder photo dinner

    06 April 2008

    dinner commented on this recipe

    Fab Got the Orzo in world food aisle at tesco

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  • Binder photo tracew23

    09 April 2008

    tracew23 commented on this recipe

    Abosolutely lovely. I had loads left over and felt it actually improved the next day. The orzo soaked up all the juices and the flavours seemed to intensify. I just chilled and reheated it. Will definitely make again and wouldn't hesitate to serve it for friends. I also found orzo in Tesco

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  • Binder photo Maggi

    13 April 2008

    Maggi rated and commented on this recipe

    5 stars

    An absolutely delicious recipe. I couldn't find orzo, so used a mixture of rice spelt & barley, marketed by Gallo as 3 grains (Sainsburys). It worked really well!

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  • Binder photo leilam

    14 April 2008

    leilam commented on this recipe

    Had friends round for this on Saturday night- they loved it. Very tasty and authentic Greek taste. I cooked mine in my slow cooker for 3 hours. Will definitely make this again.

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  • Binder photo Lynsey

    17 April 2008

    Lynsey rated and commented on this recipe

    5 stars

    Really tasty and simple dish. I served it with the olive, caper and feta salad which goes really well.

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  • Binder photo stuck-on-the-rock

    22 April 2008

    stuck-on-the-rock rated and commented on this recipe

    5 stars

    This is def as good as everyone says! I couldn't find any of the above so used little pasta shapes... ok... macaroni. It was fantastic. Loved it with the feta from the salad. Great for making ahead (easier to remove the fat when it has cooled down). Bulked out the left overs with more pasta the next day and enjoyed it just as much.

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  • Binder photo coolitkid

    23 April 2008

    coolitkid commented on this recipe

    How much ground cinnamon should be used please ?

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  • Binder photo Cutiecheffie

    26 April 2008

    Cutiecheffie commented on this recipe

    Yes, can someone clarify the cinnamon? How much ground cinnamon to use?

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  • Binder photo Cutiecheffie

    26 April 2008

    Cutiecheffie commented on this recipe

    Yes, can someone clarify the cinnamon? How much ground cinnamon to use?

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  • Binder photo stuck-on-the-rock

    29 April 2008

    stuck-on-the-rock commented on this recipe

    According to the April GF, half a teaspoon of grd cinnamon should be used.

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  • Binder photo Cookery Book

    30 April 2008

    Cookery Book rated and commented on this recipe

    5 stars

    One for domestic (greek) goddesses! Really easy to make and left my house filled with a wonderful lingering cinammon aroma. I also didn't find any orzo in my back-of-beyond location - "Or-what?" so used trusty risotto rice instead. At least it looked like the picture and tasted scrummy. PS: it tastes even better the next day.

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  • Binder photo Hood Food

    01 May 2008

    Hood Food rated and commented on this recipe

    5 stars

    Gone straight onto my favourites list. Tasted wonderful, and even better next day when microwaved for lunch. Plan to make it when friends come to lunch - it is so easy I will be unbelievably relaxed!

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  • Binder photo janehh

    01 May 2008

    janehh rated and commented on this recipe

    5 stars

    Absolutely agree with the comments. I also got orzo from tesco, I hadn't used it before and have since added it to other dishes. This dish just takes you straight back to Greece - fantastic.

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  • Binder photo mammymo

    04 May 2008

    mammymo rated and commented on this recipe

    4 stars

    Love the chuck it all in a pot recipe, but thought it lacked a depth of flavour and could have benefited from browning meat and par cooking onions first . definitely better second day. Will try again though.

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  • Binder photo dixonl

    06 May 2008

    dixonl commented on this recipe

    Leilam You say you cooked the lamb for 3 hours in a slow cooker, at what tempature?? low, med, or high??

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 2 hrs 35 mins

Freezable

Melt-in-the-mouth lamb

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 tomatoes
  • 1.2l hot chicken or vegetable stock
  • 400g orzo (see know-how below)
  • freshly grated parmesan , to serve
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Per serving

696 kcalories, protein 40g, carbohydrate 58g, fat 36 g, saturated fat 16g, fibre 4g, sugar 7g, salt 0.68 g

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