All my meals so far have been recipes from Vefa’s Kitchen – a superb cookbook! This is my favourite so far, the lamb is so tender it just falls apart. I actually had a bit of difficulty getting the lamb as I have only just started learning Greek, but I ended up with chunks of lamb that were easy to cut off the bone and removed the fat before cooking. As it’s just me out here, I have amended the recipe to make two servings.
Ingredients – serves 2
2tbsp olive oil
500g stewing lamb
1x400g tin of chopped tomatoes, puréed
1 garlic clove
Large pinch of sugar
170g orzo pasta
250ml hot water
1 tomato, thinly sliced
20g grated Parmesan cheese, plus extra to garnish
Salt and pepper
- Heat the oil in a large pan and add the lamb. Cook over a medium heat for 8-10mins until lightly browned all over.
- Add the garlic, puréed tomatoes, sugar and season with salt and pepper. Reduce heat, cover and simmer for an hour.
- Preheat the oven to 180C/350F/Gas Mark 4. Melt the butter in a frying pan, add the orzo and cook over a high heat, stirring constantly, for 5 minutes until golden brown.
- Transfer the orzo to an ovenproof dish, place the lamb on top and pour over the tomato sauce. Carefully add the hot water, cover the dish with foil and bake for 1.5 hours.
- Remove from the oven and discard the foil. Lay on the thinly sliced tomatoes and scatter the grated cheese. Return to the oven, adding a little more water if necessary, for another 30 minutes.
- Serve immediately with extra grated cheese, and a leafy green salad on the side.
(Taken from Vefa’s Kitchen, published 2009 by Phaidon Press Inc)