Greek Lamb with Orzo

Name: Greek Lamb with Orzo
Prep time: 20 min
Cook time: 155 min
Total time: 175 min
Yield: 6
Ingredients: 400g Chopped Tomato, canned; 2 Onions, sliced; 0.5 tsp Ground Cinnamon; 2 Cinnamon Sticks, broken in half; 2 tbsp Olive Oil; 40g Parmesan, freshly grated, to serve; 1.2L Chicken Stock, hot or vegetable stock; 1 tbsp Fresh Oregano, or dried; 1kg Diced Lamb Shoulder; 400g Orzo, (see know-how below); 180ml White Wine; 100g Green Salad; 0.5 Lemon, juice; 4 Garlic Cloves, sliced

Lamb

20m prep time

175m total time

Easy level

14 ingredients

Greek Lamb with Orzo recipe by Cherrypick

A classic Greek-inspired one-pot that's perfect for relaxed entertaining. Lamb shoulder is slowly braised until meltingly tender, with orzo soaking up all those delicious, rich cooking juices. It's a dish that takes very little preparation but delivers big on flavour. Serve with plenty of crumbled feta, a squeeze of fresh lemon and a scattering of herbs. Even better, the leftovers are just as delicious the next day.

Method

Based on 6 servings, adjust as needed.

Step 1

Preheat the oven to 180°C/160°C fan/gas 4. Heat the olive oil in a large ovenproof casserole dish over a high heat. Add the diced lamb, season generously with salt and pepper, and brown all over for 12–15 minutes until golden and caramelised. Remove the lamb from the pan and set aside. Add the sliced onions, garlic, chopped oregano, cinnamon sticks and ground cinnamon to the same pan. Cook until the onions have softened and are beginning to brown.

Step 2

Pour in the white wine, scraping the bottom of the pan to release all those delicious caramelised bits. Return the lamb to the pan, then add the chopped tomatoes and stock. Stir well, cover tightly with a lid and transfer to the oven for 1½ hours, or until the lamb is beautifully tender.

Step 3

Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 30 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated parmesan and the lemon juice and serve with a green salad dressed with a little olive oil, lemon juice and grated parmesan cheese.

Ingredients
Based on 6 servings

400g Chopped Tomato, canned 1 x Stamford Street Co. Chopped Tomatoes in Tomato Juice 400g
2 Onions, sliced 2 x Sainsbury's Onions Loose
0.5 tsp Ground Cinnamon 1 x Stamford Street Co. Ground Cinnamon 38g
2 Cinnamon Sticks, broken in half 1 x Sainsbury's Cinnamon Sticks 13g
2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 250ml
40g Parmesan, freshly grated, to serve 1 x Sainsbury's Parmigiano Reggiano Cheese 200g
1.2L Chicken Stock, hot or vegetable stock 3 x Sainsbury's Stock Cubes, Chicken 10x10g
1 tbsp Fresh Oregano, or dried 1 x Sainsbury's Fresh Oregano 20g
1kg Diced Lamb Shoulder 2 x Sainsbury's British or New Zealand Diced Lamb Shoulder 400g
400g Orzo, (see know-how below) 1 x Napolina Orzo 500g
180ml White Wine 1 x Sainsbury's House Pinot Grigio White Wine (Small bottle) 18.7cl
100g Green Salad 1 x Sainsbury's Baby Leaf Salad 90g
0.5 Lemon, juice 1 x Sainsbury's Lemons
4 Garlic Cloves, sliced 1 x Sainsbury's Garlic