This dish takes a while but it’s a waiting game for the most part and you will be richly rewarded. A good value dish for lamb lovers!
Wine Suggestion: a succulent red with gentle spices and if you can push the boat out something like Ridge’s superlative Lytton Springs. All blackberry, raspberry, coffee and warm spices, but with fine, layered tannins and a chalky undercurrent.
Lamb pilaf with orzo – serves 4
- 800-900g lamb neck fillet
- 2-3 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, crushed
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 300ml dry white wine
- 2 tbsp lemon juice
- 2 tsp sugar
- 1 chicken stock cube
- 1 tbsp chopped fresh thyme
- 250g orzo
TO SERVE:
- 85g feta
- 1 tbsp chopped thyme
- 1 tbsp chopped mint
- finely grated rind of 1 lemon
Heat the oven to 160C/Fan 140C/Gas 3.
Cut the lamb neck fillets in half lengthways and don’t trim off any fat. Cut each half fillet crossways into bite-size pieces.
Heat a good glug of olive oil in a large non-stick frying pan until hot, then sear the lamb in batches over a medium-high heat until well browned on all sides. Remove with a slotted spoon to a large casserole.
Turn the heat down and add the chopped onion. Fry for a few minutes until golden brown, then add the garlic, cinnamon and allspice and fry for another minute or two. Scrape the onion mixture into the casserole with the meat.
Pour the tin of tomatoes over the meat, then fill the can twice with water and add this too. Give it all a stir, then add the tomato purée, wine, lemon juice, and sugar. Crumble in the stock cube and add the thyme, ½ tsp salt and plenty of black pepper. Bring to the boil, stirring, then cover and transfer to the oven. Cook for 2 hours, stirring halfway through.
Stir in the orzo then cover and return to the oven for 20 minutes or until the orzo is cooked, stirring halfway through. Crumble the feta over and sprinkle with the herbs and lemon zest to serve.
A green salad is all you need on the side.
(Original recipe from Mary Berry Cooks the Perfect, Penguin Random House Group, 2014.)