6 servings
Prep: 15 mins,
Cooking: 1 hr 10 mins
An easy and delicious Greek braised dish made with lamb shoulder (either as a large cut or cubed) and orzo pasta baked in a rich tomato and herb-based sauce.
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Ingredients (13)
Lamb
1.5 kg | lamb shoulder — use either a deboned shoulder and cut into large cubes or for more flavour leave the meat on the bone and cook as a braised large cut |
1 tbsp | vinegar |
2 | garlic cloves — peeled and cut in half lengthwise |
2 tbsp | tomato paste |
5 tbsp | olive oil |
500 g | tomatoes — or 1 400g tin, peeled and coarsely chopped |
1 tbsp | dried oregano |
4 | fresh thyme sprigs |
salt | |
1/2 tsp | black pepper — coarsely ground |
225 g | orzo pasta — (rice shaped pasta) |
5 cup | lamb stock — or chicken stock |
1/2 | pecorino cheese — finely grated |
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