Greek lamb with orzo

• shoulder of lamb↗1kg kg
• onions↗2

  sliced

• chopped oregano1 tbsp tbsp

  or 1 tsp dried

• ground cinnamon↗½ tsp tsp
• cinnamon sticks↗2

  broken in half

• olive oil↗2 tbsp tbsp
• can chopped tomato400g g
• hot low-sodium chicken or vegetable stock1.2l l
• orzo↗400g g

  (see know-how below)

• parmesan↗freshly grated

  freshly grated to serve

Step-by-step instructions

1. 1

   Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.

2. 2

   Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.

3. 3

   Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.