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!
- 1 hr 25 mins cooking
- Serves 4
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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
- 1Preheat oven to 180oC
- 2Heat 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.
- 3Cook 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.
- 4Crumble the feta into the yoghurt and add black pepper.
- 5Serve the lamb topped with the peppered feta and yoghurt, then garnish with mint.
Notes
- Risoni/orzo is rice-shaped pasta, but feel free to use long-grain rice instead for a gluten-free option.
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