Equipment
Ingredients
Main
- 30 ml olive oil
- 500 g lamb neck, cut into 2–3cm chunks
- 200 g onion, sliced
- 2 garlic, sliced
- 15 g tomato paste
- 6 g dried oregano
- 6 g cinnamon
- 70 g black olives, chopped
- 1 chicken stock cube
- 1000 ml water, boiling
- 400 g canned tomatoes, chopped
- 300 g orzo
- 100 g feta, crumbled
- 2 g sea salt
- 1 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 844 kcal
- Protein
- 36 g
- Carbohydrates
- 73 g
- Fat
- 47 g
- Fiber
- 10 g
- Sugar
- 7 g
- Sodium
- 844 mg
- Saturated Fat
- 18 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 20 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 114 mg
- Potassium
- 854 mg
- Calcium
- 314 mg
- Iron
- 8.0 mg
- Magnesium
- 100 mg
- Phosphorus
- 484 mg
- Zinc
- 6.6 mg
- Vitamin A
- 59 mcg
- Vitamin C
- 22 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 2.8 mg
- Vitamin K
- 23 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 3.3 mcg
- Thiamin
- 0.81 mg
- Riboflavin
- 0.58 mg
- Niacin
- 8.8 mg
- Folate
- 53 mcg
- Water
- 511 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 180°C (350°F).
Heat olive oil in a large casserole dish over medium heat.
Add the lamb chunks and sear for 10 minutes until browned on all sides. Season with salt and pepper while cooking.
Add the sliced onions and garlic. Reduce the heat slightly and cook for 10 minutes.
Stir in the tomato paste and cook for 1 minute.
Add the dried oregano, cinnamon, and chopped black olives. Sauté for 2 minutes.
Crumble in the chicken stock cube. Add 1000ml boiling water and the canned tomatoes.
Bring the liquid to a boil on the stovetop.
Cover the dish with a lid and transfer to the oven. Bake for 1 hour.
Remove from the oven and stir in the orzo pasta.
Cover the dish and return to the oven for 30 minutes. Stir once halfway through this time.
Serve the dish hot, topped with crumbled feta.
Chef's Notes
- For deeper lamb flavor, consider marinating the lamb neck chunks overnight in a mixture of olive oil, lemon juice, garlic, and oregano before searing.
- Ensure your casserole dish is oven-safe and has a tight-fitting lid to trap moisture and ensure even cooking.
- Taste and adjust seasoning (salt, pepper, oregano) after the initial braising period and before adding the orzo, as flavors will concentrate.
- Don't overcrowd the pan when searing the lamb; work in batches if necessary to achieve a good crust, which adds significant flavor.
- The orzo will absorb a lot of liquid. If the dish seems too dry towards the end of the cooking time, you can add a splash more hot water or chicken stock.
Storage
Refrigerator: 3 days — Store in an airtight container; the orzo will continue to absorb liquid over time.
Freezer: 3 months — Freeze without feta for best results.
Reheating: Heat in a saucepan over medium-low heat, adding a splash of water to loosen the pasta.
Troubleshooting
Lamb is still tough after the first hour
Cause: Connective tissue in the lamb neck needs more time to break down
Fix: Cook for an additional 20 minutes before adding the orzo
Prevention: Ensure lamb chunks are cut no larger than 3cm
Orzo is mushy or stuck together
Cause: Dish was overcooked or not stirred halfway through the second baking phase
Fix: Cannot be fixed
Prevention: Set a timer to stir the orzo at the 15-minute mark
Cultural Context
This dish draws inspiration from classic Greek comfort food, particularly the emphasis on slow-cooked meats and the bright flavors of Mediterranean ingredients like olives and feta. It evokes the feeling of a hearty family meal, often enjoyed during cooler months or as a celebratory dish.
