Greek Lamb with Orzo

Servings: 6

• Calories: 696 | Total Fat: 36g
• Carbohydrates: 58g | Saturated Fat: 16g
• Fiber: 4g | Protein: 40g
• Sodium: 680mg | Sugar: 7g

• Prep Time: 20mins
• Cook Time: 2hrs 35mins
• Total Time: 2hrs 55mis

Ingredients

• 1) 1kg shoulder of lamb
• 2) 2 onions, sliced
• 3) 1 tablespoon chopped oregano, or 1 teaspoon dried
• 4) 0.5 teaspoon ground cinnamon
• 5) 2 cinnamon sticks, broken in half
• 6) 2 tablespoon olive oil
• 7) 400g can chopped tomato
• 8) 1.2l hot low-sodium chicken or vegetable stock
• 9) 400g orzo
• 10) Freshly grated parmesan, to serve

Steps

• 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.
• 2) Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well.
• 3) Bake, uncovered, for 45 mins, stirring halfway.
• 4) Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
• 5) Remove the cinnamon sticks, then stir in the orzo.
• 6) 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.

Notes

• 1) Substitute lamb for beef.
• 2) SlowCooker: Pop it into the slow cooker from step 2 on Low for 6 - 7 hours. Add the orzo for the last 20 mins.
• 3) For 2 people, halve recipe and use approximately 350g of meat.