Greek Style Lamb Orzo
Ingredients
Preparation
- Heat the oil in a HexClad 4.7 Litre Casserole Dish over a medium heat. Add the bay and cinnamon. When they start to sizzle add the lamb, onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until the lamb and onion are brown, 3 to 5 minutes. Add the olives, paprika, oregano, and wine, stir well and cook for 2 minutes until most of the liquid has evaporated
- Pour in the stock and add the tomato and any juices in the tin. Return to a simmer, cover, and let simmer for 5 minutes Stir in the orzo, cover, and simmer, over medium-low heat, stirring occasionally, until the orzo is tender and most of the liquid has absorbed, 15 to 20 minutes. If it begins to look a little dry during cooking add a splash more water.
- Remove from the heat, stir in the mint, top with Parmesan, and serve from the pot.
