Roast Lamb with Orzo, Dill, Broad Bean Pilaf & Flat Bread

Ingredients

• For the pilaf
• 300g orzo or risoni
• 1 large onion chopped
• 2 sticks celery chopped
• 500ml chicken or vegetable stock plus 150ml water
• 300g frozen broad beans
• Several sprigs fresh dill, chopped
• Olive oil
• For the roast lamb
• 800g lamb neck fillet
• 1 lemon
• For the lamb marinade
• 250g Greek yoghurt
• 1 garlic clove grated
• Half red or green chilli – to taste
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp sweet smoked paprika
• Juice of 1 lemon
• Good pinch salt
• For the yoghurt
• Grated zest of half a lemon
• Juice of half a lemon
• 1 tbs chopped fresh mint plus extra to garnish
• Salt and pepper
• To serve
• Mixed salad with dressing
• Warm flatbread