One-pot recipe for 6 people, takes only 35 mins; recipe has shoulder of lamb, onion, oregano, ground cinnamon, cinnamon stick, olive oil, chopped tomato, vegetable stock, orzo and parmesan.
Greek lamb with orzo
Course: One-pot
Servings
6
servings
Prep time
20 mins
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
Directions
- 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.
