Greek Lamb With Orzo

Greek lamb with orzo

Author:Mary Cadogan

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

Greek
Nutrition
kcal fat saturates carbs sugars fibre
696 36g 16g 58g 7g 4g

Cook: 2 hrs, 35 mins Prep: 20 mins

freezable greek low-salt medium

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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

Preparation

Serves 6

  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.

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