Tuesday, 14 June 2011

Lamb with Orzo

Lamb with Orzo

300g shoulder of lamb
1 medium onion, sliced
1 tsp dried oregano
½ tsp ground cinnamon
1 tsp olive oil
200g can chopped tomatoes
500ml vegetable stock
150g orzo
freshly grated parmesan

Heat oven to 180C.
Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 25 minutes.

Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1 hour, until the lamb is very tender.

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.