Lamb & Orzo Bake

Posted on
Serves 6-8 people
Equipment
braising dish with lid
Prep time
20m
Cook Time
2h 0m

I love one pot cooking, not least because it appeals to my slightly lazy nature and aversion to washing up. I’ve been working with the esteemed cookware company Staub (think Le Cruesset but much better :)) and this is one of the recipes I created to work in their braiser. Lamb shoulder is a fatty cut which adds to the richness of the sauce but do trim any chunks with excess amounts. Works lovely with a crisp green salad.


Ingredients

  • 3 Tablespoons
    olive oil
  • 1 Kilogram
    lamb shoulder
  • 2 onions, finely diced
  • 3 garlic cloves, finely chopped
  • 1 Tablespoon
    Za'atar
  • 2 cinnamon sticks
  • 1 Tablespoon
    Lebanese 7 spice mix
  • 2 bay leaves
  • 1 tin chopped tomatoes
  • 1 Liter
    chicken stock
  • 2 Teaspoons
    date syrup
  • 400 Grams
    orzo
  • 75 Grams
    feta cheese
  • handful parsley, chopped (optional)

Instructions

  1. Heat the oven to 180, 160 fan

  2. Heat the olive oil in a braising dish (one that has a lid)

  3. Season the lamb pieces with salt and pepper and sear in the oil till there is some nice colour (do this in batches if necessary) Set aside to a plate.

  4. Add a little more oil if necessary and fry over the onion for 5 minutes until softened.

  5. Add the garlic and cook for a further two minutes

  6. Add the za'atar, cinnamon sticks (break in half) Lebanese spice mix and a little extra oil if needed and fry gently for a further 5 minutes.

  7. Add the lamb back in and cover with the tinned tomatoes and stock.

  8. season with salt and pepper, add the bay leaves and cover, Put in the oven.

  9. Bake for 1.5 hours

  10. Remove from the oven, take out the cinnamon sticks and add the orzo, stirring well to ensure its all coated.

  11. Cover and return to the oven to cook for a further 25 minutes, or until the orzo is cooked through and the sauce is nice and thick.

  12. Crumble over the feta and sprinkle with the parsley if using and serve.

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