This one-pot meal needs only a green salad to accompany it. You can make it a day ahead up to the end of step 3. To serve, heat it until bubbling, add the orzo, and continue with the recipe.
Serves 6
6 lamb neck filets, about 13⁄4–2 lb (800–900 g) in total
2–3 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1⁄2 tsp ground cinnamon
1⁄2 tsp ground allspice
14 oz (400 g) can chopped tomatoes
2 tbsp tomato paste
11⁄4 cup (300 ml) dry white wine
2 tbsp lemon juice
2 tsp sugar
1 chicken bouillon cube
1 tbsp chopped fresh thyme
salt and freshly ground black pepper
9 oz (250 g) orzo (see box)
To serve
3 oz (85 g) feta cheese
1 tbsp chopped fresh thyme
1 tbsp chopped fresh mint
finely grated zest of 1 lemon (optional)
1. Preheat the oven to 325ºF (160ºC). Cut each neck filet in half lengthwise, without trimming away any fat, then cut each halved filet crosswise into 6–8 bite-sized pieces (see Use the right lamb). Heat 2 tablespoons of the oil in a large, nonstick frying pan until hot, and sear the lamb in 4 batches over medium–high heat until browned on all sides. You may need to add another tablespoon of oil. As each batch is seared, transfer the lamb to a large Dutch oven using a slotted spoon.
2. Reduce the heat and add the onion to the frying pan. Fry, stirring often, for 3 minutes until golden brown. Add the garlic, cinnamon, and allspice and fry for 1–2 minutes, then add the onion mix to the casserole.
3. Pour the canned tomatoes over the meat and onion. Fill the tomato can twice with water and add to the casserole. Stir, then add the tomato paste, wine, lemon juice, and sugar. Crumble in the stock cube and add the thyme, 1⁄2 teaspoon salt, and pepper to taste. Bring to a boil, stirring, then cover the pan and transfer to the oven. Cook for 2 hours, stirring halfway.
4. Stir in the orzo, cover the pan again, and return to the oven. Cook for another 20 minutes or until the orzo is plump and tender, stirring halfway (see Time the orzo). To serve, gently stir the meat and orzo, crumble the feta over the top, and sprinkle with the herbs and lemon zest, if using.
GREEK LAMB PILAF WITH ORZO
KEYS TO PERFECTION
Use the right lamb
Neck filets are ideal for this dish: marbled with fat, the meat becomes juicy and tender when slow-cooked. Don’t confuse them with the leaner loin filets, which would become dry.
Time the orzo
Orzo swells quickly to several times its size, so don’t use too much and be careful not to overcook it. Stir after 10 minutes’ cooking, or it can clump together and stick to the pan.
Orzo looks like large grains of rice, but it is in fact a small pasta shape made from durum wheat. Mostly used in soups and stews, it is readily available in the pasta section at supermarkets and Italian delicatessens. I like it in this Greek stew, because it swells to just the right size if cooked properly and complements the lamb.