Equipment
Ingredients
Main
- 30 ml olive oil
- 500 g lamb neck, cut into 2–3cm chunks
- 200 g onion, sliced
- 2 garlic, sliced
- 15 g tomato paste
- 6 g dried oregano
- 6 g cinnamon
- 70 g black olives, chopped
- 1 chicken stock cube
- 1000 ml water, boiling
- 400 g canned tomatoes, chopped
- 300 g orzo
- 100 g feta, crumbled
- 2 g sea salt
- 1 g black pepper
Nutrition (per serving)
Method
Preheat your oven to 180°C (350°F).
Heat olive oil in a large casserole dish over medium heat.
Add the lamb chunks and sear for 10 minutes until browned on all sides. Season with salt and pepper while cooking.
Add the sliced onions and garlic. Reduce the heat slightly and cook for 10 minutes.
Stir in the tomato paste and cook for 1 minute.
Add the dried oregano, cinnamon, and chopped black olives. Sauté for 2 minutes.
Crumble in the chicken stock cube. Add 1000ml boiling water and the canned tomatoes.
Bring the liquid to a boil on the stovetop.
Cover the dish with a lid and transfer to the oven. Bake for 1 hour.
Remove from the oven and stir in the orzo pasta.
Cover the dish and return to the oven for 30 minutes. Stir once halfway through this time.
Serve the dish hot, topped with crumbled feta.
Chef's Notes
- For deeper lamb flavor, consider marinating the lamb neck chunks overnight in a mixture of olive oil, lemon juice, garlic, and oregano before searing.
- Ensure your casserole dish is oven-safe and has a tight-fitting lid to trap moisture and ensure even cooking.
- Taste and adjust seasoning (salt, pepper, oregano) after the initial braising period and before adding the orzo, as flavors will concentrate.
- Don't overcrowd the pan when searing the lamb; work in batches if necessary to achieve a good crust, which adds significant flavor.
- The orzo will absorb a lot of liquid. If the dish seems too dry towards the end of the cooking time, you can add a splash more hot water or chicken stock.
Storage
Refrigerator: 3 days — Store in an airtight container; the orzo will continue to absorb liquid over time.
Freezer: 3 months — Freeze without feta for best results.
Reheating: Heat in a saucepan over medium-low heat, adding a splash of water to loosen the pasta.
