Name: Greek lamb with orzo
Cook time: 2 h 35 min
Total time: 2 h 55 min
Yield: 6
Cuisine: Greek
Ingredients: 1kg shoulder of lamb; 2 onions sliced; 1 tbsp chopped oregano or 1 tsp dried; ½ tsp ground cinnamon; 2 cinnamon sticks broken in half; 2 tbsp olive oil; 400g can chopped tomato; 1.2l hot low-sodium chicken or vegetable stock; 400g orzo (see know-how below); freshly grated parmesan to serve

Greek lamb with orzo

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

2 hr 55 min total 2 hr 35 min cook 6 696 cal

Instructions

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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.