Lamb and Orzo Bake

Instructions

1. Step 1

   Preheat the oven to 180°C. Prepare the lamb and vegetables on a cutting board with a chef's knife.

   Cookware: Chef Knife, cutting board, oven

2. Step 2

   Heat the olive oil in the Dutch oven over high heat. Brown the lamb in batches, transferring each batch to a clean plate once deeply colored.

   Timer: 10 min (fixed)

   Ingredients used: 800.0 gr Lamb Shoulder, 30.0 ml Olive Oil

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Reduce to medium heat. Add the onion and carrots and cook until softened.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Carrot, 1.0 piece Yellow Onion

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the garlic, tomato paste, cinnamon, and oregano. Stir until the tomato paste darkens slightly and the mixture is fragrant.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 12.0 gr Garlic, 1.0 gr Ground Cinnamon, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Return the lamb to the pot. Add the tomatoes, 3 cup (700 ml) beef stock, bay leaf, salt, and black pepper; bring to a simmer over high heat, then cover.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 piece Bay Leaf, 700.0 ml Beef Stock, 2.0 gr Black Pepper, 400.0 gr Canned Crushed Tomato, 8.0 gr Salt

   Cookware: Dutch oven, measuring jug, wooden spoon

6. Step 6

   Transfer the covered pot to the oven and bake at 180°C until the lamb is tender and reaches at least 63°C internally.

   Timer: 75 min (fixed)

   Cookware: Dutch oven, instant-read thermometer, oven

7. Step 7

   Remove and discard the bay leaf. Stir in the orzo and the remaining ¾ cup (200 ml) beef stock, cover, and bake at 180°C.

   Timer: 15 min (fixed)

   Ingredients used: 200.0 ml Beef Stock, 300.0 gr Orzo

   Cookware: Dutch oven, measuring jug, oven, wooden spoon

8. Step 8

   Stir the orzo, then bake uncovered at 180°C until tender and surrounded by a thick sauce.

   Timer: 10 min (fixed)

   Cookware: Dutch oven, oven, wooden spoon

9. Step 9

   Rest the bake briefly, then fold in the lemon juice and half of the feta and parsley. Scatter the remaining feta and parsley over the top before serving.

   Timer: 5 min (fixed)

   Ingredients used: 110.0 gr Feta Cheese, 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: Dutch oven, wooden spoon