Greek lamb with orzo
“The orzo beautifully absorbs the flavour-soaked juicy lamb in this dish, which the little ones will love as much as the bigger ones.” – Nabula El Mourid
Serves: 4 | Prep: 20 minutes | Cook: 10 minutes
400g orzo
1 × slow-cooked lamb shoulder (see below), meat shredded and warmed
baby peas, to serve
lemon zest, to serve
flat-leaf (Italian) parsley, chopped, to serve
sea salt and freshly ground black pepper
Preheat the oven to 160°C.
Cook the orzo in a large saucepan of salted boiling water according to package instructions. Drain and set aside.
Spoon some of the lamb pan juices into the pasta and stir to combine.
Serve the warm shredded lamb over the orzo with some baby peas. Top with lemon zest, plenty of parsley and salt and pepper.
Slow-cooked lamb shoulder | Prep 15 minutes | Cook 4 hours
Set and forget this slow-cooked lamb shoulder and a few hours later, you’ll have the basis for Greek lamb with orzo.
2 × 1.5 kg bone-in lamb shoulders
10 garlic cloves, sliced
4 sprigs rosemary
80ml (1/3 cup) extra-virgin olive oil
1 tbsp dried oregano
zest and juice of 4 lemons
250ml (1 cup) white wine
500ml (2 cups) beef stock
sea salt and freshly ground black pepper
Preheat the oven to 160°C.
Make small incisions all over the lamb shoulders and insert the garlic slices and rosemary sprigs into the cuts.
Rub the lamb with olive oil, oregano, lemon zest, salt and pepper.
Place both lamb shoulders in a large roasting tin. Squeeze the lemon juice over the lamb, then pour in the white wine and chicken stock. Cover the roasting tin tightly with baking paper and place in the oven.
Slow roast for 4 hours, basting occasionally with the pan juices. Remove the baking paper for the last 30 minutes to allow the lamb to brown.
Once the lamb is tender and falling off the bone, remove both shoulders from the oven and shred the meat using two forks.
Use the meat from one shoulder for Greek lamb with orzo.
Store the shredded meat from the second shoulder in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Hints: If you prefer a richer flavour, use lamb stock instead of chicken bone broth. You can add a pinch of ground cinnamon to the lamb before roasting for a subtle Greek twist.
This is an edited extract from The Weekly Grocery Shop by Nabula El Mourid, published by Hardie Grant Books. 📷 Rob Palmer, illustrations by Evi O Studio.
