Entertaining doesn’t have to equal stress, this spruced up one-pot is perfect for people with little time for preparation
Prep:20 mins
Serves 6
1kg shoulder of lamb2 onions, sliced1 tbsp chopped oregano, or 1 tsp dried½ tsp ground cinnamon2 cinnamon sticks, broken in half2 tbsp olive oil400g can chopped tomato1.2l hot low-sodium chicken or vegetable stock400g orzo (see know-how below)freshly grated parmesan, to serve
STEP 1Heat 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.STEP 2Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.STEP 3Remove 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.
