Greek Lamb with Feta Gremolata, Orzo & Pomegranates
Serves: 4
Prep Time: 15 mins
Cook Time: 300 mins
- 2 onions halved and finely sliced into half moons
- 1.3kg lamb shoulder
- 4 cloves garlic, chopped
- 1tbsp ras el hanout spice mix
- 2 bay leaves
- 3tbsp preserved lemon, finely chopped
- 500ml pomegranate juice
- For the gremolata:
- Grated zest 1 lemon
- 25g bunch flat leaf parsley, finely chopped
- 100g feta cheese, crumbled
- 250g Orzo
- 100g pomegranate seeds
| Nutrient | Per 100g | Per serving |
|---|---|---|
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Seriously tasty slow cooked lamb which during cooking produces the most delicious sauce. Orzo is added to the cooking juices and baked with the lamb to soak up all the juices. A perfect one pan roast dinner !
Method
Preheat the oven to 150C/fan 130C/gas 3. Place the onion in the base of a large roasting tin. Mix together the garlic, spice mix, bay leaves, preserved lemon and a good pinch of sea salt and black pepper. Rub all over the lamb and sit the lamb on top of the onion and pour over the pomegranate juice.
Cover with foil and roast in the oven for 4 hours then remove the foil and cook for a further hour.
Add the Orzo to the roasting tin and cook for 12 minutes until the orzo has sucked up all the juices and is cooked and tender.
Meanwhile make up the gremolata by mixing together the lemon, parsley and feta. Serve the lamb with the Orza sprinkled with the feta and herb topping and the pomegranate seeds.