Greek Style Pulled Lamb with Orzo

210 mins
Serves 6
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Directions

  1. 1Pierce the lamb all over with a sharp knife.
  2. 2Pierce the lamb all over with a sharp knife.
  3. 3Pierce the lamb all over with a sharp knife.
  4. 4Sit the onions in a large casserole pan or roasting tin & sit the lamb on top.
  5. 5Sit the onions in a large casserole pan or roasting tin & sit the lamb on top.
  6. 6Sit the onions in a large casserole pan or roasting tin & sit the lamb on top.
  7. 7Combine the lemon zest & juice, the cinnamon, oregano, olive oil & garlic & spread over the lamb.
  8. 8Combine the lemon zest & juice, the cinnamon, oregano, olive oil & garlic & spread over the lamb.
  9. 9Combine the lemon zest & juice, the cinnamon, oregano, olive oil & garlic & spread over the lamb.
  10. 10Pour in the wine & 500ml of the stock around the outside of the lamb.
  11. 11Pour in the wine & 500ml of the stock around the outside of the lamb.
  12. 12Pour in the wine & 500ml of the stock around the outside of the lamb.
  13. 13Cover tightly & cook at 150 fan for 3 1/2 hours.
  14. 14Cover tightly & cook at 150 fan for 3 1/2 hours.
  15. 15Cover tightly & cook at 150 fan for 3 1/2 hours.
  16. 16Strain off the fat reserving the stock.
  17. 17Strain off the fat reserving the stock.
  18. 18Strain off the fat reserving the stock.
  19. 19Return the stock to the pan.
  20. 20Return the stock to the pan.
  21. 21Return the stock to the pan.
  22. 22Stir in the orzo, peas, & the remaining stock.
  23. 23Stir in the orzo, peas, & the remaining stock.
  24. 24Stir in the orzo, peas, & the remaining stock.
  25. 25Return to the oven, uncovered for 15-20 minutes.
  26. 26Return to the oven, uncovered for 15-20 minutes.
  27. 27Return to the oven, uncovered for 15-20 minutes.
  28. 28Sprinkle with the mint & shred the meat.
  29. 29Sprinkle with the mint & shred the meat.
  30. 30Sprinkle with the mint & shred the meat.

Ingredients

  • 2 kg shoulder of lamb
  • 2 kg shoulder of lamb
  • 2 kg shoulder of lamb
  • 2 units onions
  • 2 units onions
  • 2 units onions
  • 1 unit lemon
  • 1 unit lemon
  • 1 unit lemon
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 heaped tbsp oregano
  • 1 heaped tbsp oregano
  • 1 heaped tbsp oregano
  • 4 units garlic cloves
  • 4 units garlic cloves
  • 4 units garlic cloves
  • 2 tsp ground cinnamon
  • 2 tsp ground cinnamon
  • 2 tsp ground cinnamon
  • 150 ml white wine
  • 150 ml white wine
  • 150 ml white wine
  • 750 ml lamb or veg stock
  • 750 ml lamb or veg stock
  • 750 ml lamb or veg stock
  • 300 g orzo
  • 300 g orzo
  • 300 g orzo
  • 100 g frozen peas
  • 100 g frozen peas
  • 100 g frozen peas
  • 0 fresh chopped mint
  • 0 fresh chopped mint
  • 0 fresh chopped mint

Equipment

large casserole pan or roasting tinsharp knifeseparating jug