Name: Greek lamb stew with orzo
Cook time: 85 min
Total time: 85 min
Yield: 4
Ingredients: 2 tablespoon oil; 4 large lamb shoulder chops; 1/2 cup dry white wine; 2 medium onions, sliced; 3 garlic cloves, peeled and bruised; 400 gram tin diced tomatoes; 1 teaspoon ground cinnamon; 3 strips lemon peel, pith removed; 2 tablespoon oregano, roughly chopped or 1 tsp dried; 1 litre chicken or vegetable stock; 1/2 cup olives (optional); 3/4 cup risoni/orzo (see recipe tip); 100 gram feta cheese; 125 gram Greek yoghurt; 1/4 teaspoon ground black pepper; mint leaves, to garnish

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!

Serves 4

Cook

1H 25M

Ingredients

2 tablespoon oil

4 large lamb shoulder chops

1/2 cup dry white wine

2 medium onions, sliced

3 garlic cloves, peeled and bruised

400 gram tin diced tomatoes

1 teaspoon ground cinnamon

3 strips lemon peel, pith removed

2 tablespoon oregano, roughly chopped or 1 tsp dried

1 litre chicken or vegetable stock

1/2 cup olives (optional)

3/4 cup risoni/orzo (see recipe tip)

100 gram feta cheese

125 gram Greek yoghurt

1/4 teaspoon ground black pepper

mint leaves, to garnish

Method

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.