Greek Lamb With Orzo RecipeOrigin: Greece Period: Traditional |
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Orzo is a pasta that looks just like large grains of rice and which is used commonly in Mediterranean and Middle Eastern cookery. Ingredients:
1kg shoulder of lamb 
Greek Lamb With Orzo Preparation:Method:Bone the lamb and cut into 4cm chunks. Spread these over the base of a large casserole dish then place the onion, cinnamon sticks, oregano, bay leaf, ground cinnamon and olive oil over the top. Stir well to combine then place in an oven pre-heated to 170°C and bake, uncovered, for about 45 minutes (stir the mixture half-way through). After this time add the chopped tomatoes and the stock. Cover the casserole as tightly as possible then cook for a further 20 minutes (again, stir half-way through). Remove the bay leaf and oregano sticks then stir-in the orzo. Cover and return to the oven. Allow the stew to cook for a further 20 minutes, stirring half-way through. At the end of this time the orzo should be tender and the sauce should be thickened. Ladle or spoon into serving bowls, garnish with plenty of grated Parmesan and serve with crusty bread. |
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