Greek lamb stew with orzo

Cooked long and slow, lamb shoulder cuts turn tender and tasty. With some pasta added towards the end of cooking, you get a meal in one pot. Brilliant!
Greek lamb stew with orzo
1H 25M



1.Preheat oven to 180oC
2.Heat the oil in a heavy-based, ovenproof casserole dish and brown both sides of the lamb chops. Splash in the wine and simmer for 1 minute. Add the onions, garlic, tomatoes, cinnamon, lemon, oregano and stock, then cover with a lid.
3.Cook in the oven for 1½ hours, then sprinkle over the olives and add the risoni/orzo. Cover and return to the oven for 15 minutes or until the pasta is cooked al dente.
4.Crumble the feta into the yoghurt and add black pepper.
5.Serve the lamb topped with the peppered feta and yoghurt, then garnish with mint.
  • Risoni/orzo is rice-shaped pasta, but feel free to use long-grain rice instead for a gluten-free option.

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