Sam's Aegean Lamb

Doug Sherring

We used mutton for this dish, which needs cooking for longer than lamb to ensure that the meat is touch-tender and falling apart.

Ingredients

700 g	Onions, sliced
1	Olive oil
2	Garlic cloves, sliced
2	Celery stalks, chopped
2	Bay leaves
2 sprigs	Thyme
2 sprigs	Fresh rosemary
1	Boned lamb shoulder, cubed, approximately 1.5 kg
900 g	Canned tomatoes
250 ml	Beef stock
1 to taste	Salt & freshly ground pepper
500 g	Orzo
1	Flat leaf (Italian) parsley
1	Mint

Directions

1. Preheat oven to 150 degC.
2. In a frying pan, sweat down the onions, garlic and celery in some of the oil until they are melted, but not coloured.
3. Remove them to a large heavy casserole with a lid or an oven dish and set aside.
4. Season the lamb with salt and pepper, then brown off well with some more olive oil in the same pan.
5. Do this in batches so the lamb browns without stewing in its own juices. Transfer to the casserole dish.
6. Add the tomatoes, stock and orzo to the casserole and season generously with salt and pepper.
7. Top with water if necessary so that everything is covered.
8. Top with a lid or foil and cook in the oven for about an hour and a half, until the meat is tender and falling apart.
9. Check during cooking, and if it needs a little more moisture, add some water or a little red wine to the pot. Taste and adjust seasoning.
10. To serve, sprinkle over some chopped flat-leaf parsley and mint and, if you like, a bit of greek yoghurt.
11. Good with some dressed leaves and a fruity light red wine. Opa!