Tired of doing loads of dishes? Need a one-pot wonder meal that even the kids will love? Then this is the recipe for you. This is simple, relaxed cooking at its best and is sure to become a firm family favourite!
Not to be confused with the Greek liqueur Ouzo, Orzo is a diminutive Italian pasta which resembles a large grain of rice. Unlike other pastas that are usually served with a sauce, the orzo in this recipe is actually cooked in the pot along with the lamb and tomatoes. This method of cooking the pasta allows the orzo to absorb the nuances of the sauce, resulting in a dish that is simply bursting with flavour!
One-Pot Lamb with Orzo: Serves 6
1kg stewing lamb, cubed
2 onions, thinly sliced
1 tsp. dried oregano
1/2 tsp. ground cinnamon
1 large stick of cinnamon
3 tbsp. olive oil
1 tin of chopped tomatoes (400ml)
1/2 tsp. dried chilli flakes, optional
1.2l hot stock (vegetable or chicken)
400g orzo pasta
Freshly grated Parmesan
Fresh flat-leafed parsley, finely chopped
- Preheat oven to 180 deg. Celsius
- Place the lamb, onions, ground cinnamon, oregano, olive oil and cinnamon stick in a large, wide casserole pot. Mix everything together
- Bake in the oven, uncovered, for 40 minutes, stirring once halfway
- Add the chopped tomatoes, stock and chilli flakes (if using)
- Cover tightly and return to the oven for 90 minutes
- Take the cinnamon sticks out and add the orzo, stir and return to the oven for another 10 minutes
- Give the pot a good stir, making sure the orzo hasn’t stuck to the bottom and return to the oven for a final 10 minutes
- Give everything a final stir, cover the pot and allow to rest for 10 to 20 minutes before serving. This will allow the pasta to drink-up all the flavour. Alternatively this dish can be made in advance and reheated before serving, just add a splash of hot water whilst reheating.
- Check for seasoning before serving
Serve with: sprinkle with freshly grated Parmesan and chopped flat-leafed parsley. Serve with a simple rocket salad. Also great with some toasted pita or flatbread.