Greek Style Pulled Lamb with Orzo

3h 30m
Serves 6
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Directions

  1. 1Pierce the lamb all over with a sharp knife.
  2. 2Sit the onions in a large casserole pan or roasting tin & sit the lamb on top.
  3. 3Combine the lemon zest & juice, the cinnamon, oregano, olive oil & garlic & spread over the lamb.
  4. 4Pour in the wine & 500ml of the stock around the outside of the lamb.
  5. 5Cover tightly & cook at 150 fan for 3 1/2 hours.
  6. 6Strain off the fat reserving the stock.
  7. 7Return the stock to the pan.
  8. 8Stir in the orzo, peas, & the remaining stock.
  9. 9Return to the oven, uncovered for 15-20 minutes.
  10. 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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