One-Pot Baked Lamb Orzo with Spinach, Black Olives & Feta - Ainsley Harriott

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 and freshly ground black pepper