Ingredients
-
1kg Shoulder of Lamb
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2 OnionsSliced
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1 tsp Chopped Oregano
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2 Cinnamon SticksBroken In Half
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2 tsp Olive Oil
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400g Can of Chopped Tomato
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1.2L Hot Chicken Stock
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400g Orzo
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Freshly Grated ParmesanTo Serve
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Crusty BreadTo Serve
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Greek Salad
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1 Romaine LettuceTorn
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1 Small Red OnionSliced
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1/2 CucumberPeeled and Diced
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Handful Kalamata Olives
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2tsp Capers
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1tsp Red Wine Vinegar
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3 tsp Olive Oil
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100g FetaCrumbled
Directions
Steps
|
1
Done
|
Heat oven to 180c |
|
2
Done
|
Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. |
|
3
Done
|
Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway. |
|
4
Done
|
Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender. |
|
5
Done
|
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 and salad. |
|
6
Done
|
Greek SaladMix the vinegar with the oil and season then pour over the salad ingredients, toss and sprinkle feta over the top. |
