Ingredients
- 1.2 kgdeboned and butterflied leg of lamb (approximately)
- 2 mediumonions, diced
- 6 clovesgarlic, minced
- 2 Tbsptomato paste
- 2 x 400 g tinsdiced tomatoes
- 125 mlStaffords VIP Sauce
- 500 mlchicken stock
- 1 tspground cinnamon
- Handfulrosemary stems
- 300 gorzo
- 375 mlboiling water
- To tastesalt and pepper
- For cookingolive oil
- To garnishchopped rosemary
- To servefeta cheese
Made with Staffords
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Method
Preheat the oven to 180°C. Slice the leg of lamb in half so it is easier to handle, then rub all over with olive oil, salt and pepper.
Brown the lamb on all sides in a large ovenproof Dutch oven. When golden brown all over, remove and set aside.
Add a fresh drizzle of olive oil to the pot if necessary and cook the onions until tender. Add the garlic and cook until fragrant, then add the tomato paste and cook until it smells sweet and turns a deep red.
Pour in the diced tomatoes, VIP sauce and chicken stock, mix well and bring to a simmer. Season with salt, pepper and cinnamon and add a few rosemary sprigs.
Nestle the lamb into the liquid, cover with the lid and transfer to the oven. Bake for 3 hours until the lamb is supremely tender and falls apart.
Carefully remove the pot from the oven. Scatter the orzo into the sauce around the lamb, pour in the boiling water and mix briefly without breaking up the lamb too much. If the sauce has reduced too much, add a little extra water.
Return the lid and bake for 20 minutes, until the orzo is tender and cooked through.
Serve generous spoonfuls of saucy lamb and orzo into bowls, garnished with chopped rosemary and crumbled feta.
