Greek Style Pulled Lamb with Orzo
Directions
- 1Pierce the lamb all over with a sharp knife.
- 2Sit the onions in a large casserole pan or roasting tin & sit the lamb on top.
- 3Combine the lemon zest & juice, the cinnamon, oregano, olive oil & garlic & spread over the lamb.
- 4Pour in the wine & 500ml of the stock around the outside of the lamb.
- 5Cover tightly & cook at 150 fan for 3 1/2 hours.
- 6Strain off the fat reserving the stock.
- 7Return the stock to the pan.
- 8Stir in the orzo, peas, & the remaining stock.
- 9Return to the oven, uncovered for 15-20 minutes.
- 10Sprinkle with the mint & shred the meat.
Ingredients
- 2 kg shoulder of lamb
- 2 units onions
- 1 unit lemon
- 1 tbsp olive oil
- 1 heaped tbsp oregano
- 4 units garlic cloves
- 2 tsp ground cinnamon
- 150 ml white wine
- 750 ml lamb or veg stock
- 300 g orzo
- 100 g frozen peas
- 0 fresh chopped mint
Equipment
large casserole pan or roasting tinsharp knifeseparating jug
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