Greek lamb with orzo

Name: Greek lamb with orzo
Cook time: 2 min
Total time: 2 min
Yield: 6 servings
Ingredients: 2.2 lb of lamb, shoulder; 2 Onion, sliced; 1 tbsp oregano or 1 tsp dried, chopped; 0.5 tsp Ground Cinnamon; 2 cinnamon sticks broken in half; 2 tbsp Olive Oil; 14.11 oz can tomato, chopped; 1.27 qt Low Sodium hot - chicken or vegetable stock; 14.11 oz orzo (see know-how below); parmesan to serve, freshly grated

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

Brooke1999

Cook2 min

Total2 min

Servings6

Difficultyeasy

Dinner / SupperEntrees

Ingredients

2.2 lbof lamb, shoulder
2Onion, sliced
1 tbsporegano or 1 tsp dried, chopped
0.5 tspGround Cinnamon
2cinnamon sticks broken in half
2 tbspOlive Oil
14.11 ozcan tomato, chopped
1.27 qtLow Sodium hot - chicken or vegetable stock
14.11 ozorzo (see know-how below)
parmesan to serve, freshly grated

Instructions

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.