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–+ servings

Greek Lamb, Tomato & Risoni Bake

One meal to make the whole family happy! It’s incredible to only serve one option for dinner. You can substitute the lamb with beef or chicken thighs if you prefer.
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Servings 4

Ingredients
  

  • 700 g lamb leg diced into large pieces
  • 3 tablespoons extra virgin olive oil
  • sea salt & cracked black pepper
  • 2 brown onions medium, finely diced
  • 3 cloves garlic finely chopped
  • 1 cinnamon stick
  • 1 tablespoon ground cinnamon
  • 1 handful oregano leaves or 1 tablespoon dried oregano
  • 2 tablespoons tomato paste
  • 400 g canned crushed cherry tomatoes
  • 1 cup chicken stock
  • 1 cup water
  • 2 zucchini large, roughly chopped
  • 1 cup risoni orzo pasta
  • greek yoghurt or natural yoghurt, to serve

Instructions
 

  • Preheat the oven to 180°C conventional (160°C fan-forced). Place the lamb in a bowl, add 1 tablespoon of the olive oil and season well.
    700 g lamb leg, 3 tablespoons extra virgin olive oil
  • Heat the remaining olive oil in a large ovenproof pot. Add the onion and sauté for 2–3 minutes until golden. Add the garlic and sauté for a further 2 minutes. Stir through the lamb and cook for about 3–5 minutes or until the lamb has browned.
    3 tablespoons extra virgin olive oil, 2 brown onions, 3 cloves garlic, 700 g lamb leg
  • Add the cinnamon stick and ground cinnamon and stir through for 3 minutes. Then add the fresh or dried oregano and stir for 2 minutes. Stir through the tomato paste, canned cherry tomatoes, stock, water and zucchini. Season well.
    1 cinnamon stick, 1 tablespoon ground cinnamon , 1 handful oregano leaves, 2 tablespoons tomato paste, 400 g canned crushed cherry tomatoes, 1 cup chicken stock, 1 cup water, 2 zucchini
  • Cover with the lid and cook in the oven for 45 minutes. You can give it a stir after 30 minutes if you like. After 45 minutes, take the lid off and cook for another 30 minutes without the lid. After this time, add the risoni and a little extra water or stock if the liquid has evaporated quite a bit. Cook for a further 20 minutes and voila! Serve with yoghurt.
    1 cup risoni, greek yoghurt
  • The risoni will really soak up the water, so keep an eye on it and add some water or stock if you feel it’s getting too dry.
    1 cup risoni, 1 cup water, 1 cup chicken stock

Keywords

Dinner, One Pot
Egg Free, Lamb, Nut Free
Allergen Egg-free, Nut-free
Protein Lamb/Veal
Category One-pot
Member Free