One-Pot Baked Lamb Orzo with Spinach, Black Olives & Feta
One-Pot Baked Lamb Orzo with Spinach, Black Olives & Feta Bring the warm flavours of the Mediterranean to your table with this fantastic one-pot dish full of
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Cooking tools:
- Mixing bowl
- Measuring spoon
- Measuring cup
- Oven
- Flameproof casserole
- Slotted spoon
- Wooden spoon
- Chef's knife
- Cutting board
- Citrus press
- Tin opener
- Stove
- Grater
- Plate
- Tongs
- Spoon
- Colander
Ingredients
- 500g lamb rump steaks, trimmed of fat and cut into chunks
- 2 tbsp olive oil, plus extra for drizzling
- ½ lemon, for squeezing
- 1½ tsp ground allspice
- 1½ tsp dried oregano
- 2 garlic cloves, finely chopped
- 1 large onion, chopped
- 1 small cinnamon stick
- 2 tsp tomato purée
- ½ tsp chilli flakes
- 1 x 400g tin cherry tomatoes
- 1 tbsp runny honey
- a large rosemary sprig
- 550ml chicken stock
- 250g orzo
- 100g baby spinach leaves
- 60g black olives, pitted and halved
- 80g feta, crumbled
- 2 tbsp chopped flat-leaf parsley
- sea salt
- freshly ground black pepper
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