Greek lamb with orzo

Greek lamb with orzo

  • 1
  • 2
  • 3
  • 4
  • 5
(156 ratings)

Prep: 20 mins Cook: 2 hrs, 35 mins

More effort

Serves 6

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal696
  • fat36g
  • saturates16g
  • carbs58g
  • sugars7g
  • fibre4g
  • protein40g
  • salt0.68g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1kg shoulder of lamb
  • 2 onions, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp chopped oregano, or 1 tsp dried
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • ½ tsp ground cinnamon
  • 2 cinnamon sticks, broken in half
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g can chopped tomato
  • 1.2l hot chicken or vegetable stock
  • 400g orzo (see know-how below)
  • freshly grated parmesan, to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
CalMamaCook's picture
CalMamaCook
14th Apr, 2013
5.05
Made this for a party, only change was we cooked the last step on the hob as we didn't have enough space in the oven with other dishes. Result was delicious. Everyone really enjoyed it. We did use Orzo. Would make again, definitely.
carolinenelson
5th Apr, 2013
I am confused - should the orzo be barley or a pasta? it looks like pasta in the photos. Does it make a difference to cooking time?
paulmellouie
15th Mar, 2013
Orzo is also know as risoni in Australia, found it in Woolies 'macro' organic range in pasta the isle.
moggydrip
4th Mar, 2013
Delicious! I made this as an alternative Sunday lunch. Served with crusty bread, the whole pot was finished off by 4 adults. Never had orzo before. I found it in Waitrose in the pasta section. It was gorgeous, really silky and worked perfectly with the lamb. Try this, you will not be disappointed!
lenamyers
6th Feb, 2013
5.05
Yum yum!!! Just have polished off this dish and it is sooooo nice! Silky, fragrant, aromatic flavour, meat falling off the fork! 100% recommend!
lulubee
29th Jan, 2013
5.05
Just delicious, and very easy!
sophiepayne
28th Jan, 2013
Made this for Saturday night and ate with the Greek salad as suggested - absolutely delicious! We found orzo in Sainsburys (despite being told by two separate members of staff that they didn't stock it!). Just look out for the blue merchant gourmet packets. We will be making this again very soon!
pammatthews
7th Jan, 2013
Very easy and tastes really good. Everyone liked it. Will do again.
cheeselover3
27th Nov, 2012
I made this recipe when I had friends visit, it was absolutely gorgeous with such unusual flavour.
mautycka
26th Nov, 2012
5.05
Lovely and easy, fantastic success!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.