Greek tomato-baked lamb with orzo

all details

Slow, slow-cooked lamb becomes fork-tender over three hours. Serve with green beans or wilted silverbeet, tossed in olive oil.

Greek tomato-baked lamb with orzo.
Greek tomato-baked lamb with orzo. Photo: Marina Oliphant

Ingredients

  • 2 tbsp tomato paste
  • 2 garlic cloves, finely sliced
  • 3 tbsp olive oil
  • Sea salt and pepper
  • 2.5kg leg of lamb on bone, fat trimmed
  • 2 onions, finely sliced
  • 400g tinned tomatoes, chopped
  • 2 cinnamon sticks
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • ½ tsp ground allspice
  • 400g orzo, risoni or kritharakia (rice-shaped pasta)
  • 1 litre hot chicken stock or water
  • Coriander sprigs for serving

Method

Heat oven to 160C. Mix one tablespoon tomato paste, garlic, one tablespoon olive oil, sea salt and pepper and rub over the lamb. Place in a lightly oiled roasting pan with two cups water, cover the pan tightly with foil, and bake for three hours.

Heat remaining olive oil and gently fry onions for 15 minutes until softened. Add remaining tomato paste, tomatoes, cinnamon sticks, cinnamon, cumin, allspice, sea salt and pepper, stirring, then add orzo, mixing well.

Drain off most of the lamb juices from roasting pan and arrange orzo mixture around meat. Increase heat to 200C. Add hot stock or water and bake for 10 minutes or until orzo is tender and has absorbed most of the liquid.

Remove lamb, thickly slice, and serve with orzo. Scatter with coriander and serve.

 

Correction: The cooking time for this recipe has changed. The lamb cooks for three hours, not five hours as previously indicated.

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  • Main Ingredients - Lamb, Rice, Pasta
  • Cuisine - Greek
  • Course - Dinner, Lunch
  • Occasion - Easter

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3 reviews so far

  • Rating: 4 out of 5 stars

    Cook this all the time. Tran-seasonal. Always delicious!

    Commenter
    JL
    Location
    Date and time
    March 07, 2014, 11:39PM
  • Rating: 1 out of 5 stars

    Looks amazing, but could you please clarify instructions - Cooking time says 2+ hours, but in instructions, it says 2 hours then covered for 3 hours. Is this a mistake?

    Commenter
    Joanne
    Location
    Sydney
    Date and time
    March 31, 2014, 2:22PM
    • Thanks for spotting Joanne. Jill has clarified this to:

      "Heat oven to 160C. Mix one tablespoon tomato paste, garlic, one tablespoon olive oil, sea salt and pepper and rub over the lamb. Place in a lightly oiled roasting pan with two cups water, cover the pan tightly with foil, and bake for three hours."

      Sorry for the confusion.

      Commenter
      goodfood.com.au team
      Location
      Date and time
      April 20, 2014, 9:01AM

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