- Cook Time: 20 mins
- Serving: 6 Persons
Nutrition facts (per portion)
- Calories: 696
- Carbohydrate Content: 58g
- Fat Content: 36g
- Fiber Content: 4g
- Protein Content: 40g
- Saturated Fat Content: 16g
- Sodium Content: 0.68g
- Sugar Content: 7g
Greek lamb with orzo Recipe
Greek lamb with orzo is a One-pot recipe for 6 people, takes only 35 mins; recipe has shoulder of lamb, onion and oregano.
Ingredients
- Parmesan - freshly grated parmesan, to serve
- Olive Oil - 2 tbsp olive oil
- Onion - 2 onions, sliced
- Chopped Tomato - 400g can chopped tomato
- Vegetable Stock - 1.2l hot low-sodium chicken or vegetable stock
- Orzo - 400g orzo (see know-how below)
- Oregano - 1 tbsp chopped oregano, or 1 tsp dried
- Ground Cinnamon - 1/2 tsp ground cinnamon
- Cinnamon Stick - 2 cinnamon sticks, broken in half
- Shoulder Of Lamb - 1kg shoulder of lamb
Instructions
- 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.
- Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1 1/2 hrs, until the lamb is very tender.
- 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.
