29/09/2026
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🍅 Mediterranean Lamb Orzo
Ingredients:
🥩 450g lamb shank meat
🍝 200g dry orzo
🍅 500g cherry tomatoes
🫑 250g green peppers, roughly chopped
🧅 250g onions, sliced
🫒 80g olives
🧀 80g feta
🌿 Fresh parsley
Sauce:
🍅 400g chopped tomatoes
🥣 500ml chicken bone broth
🧄 30g garlic, grated or crushed
🍋 1 lemon
🍅 1 tbsp tomato purée
🌿 2 tsp dried oregano
🌶️ 2 tsp smoked paprika
🌿 2 tsp ground cumin
🧂 Salt and black pepper
Method:
1. Add the lamb shank to the centre of a large ovenproof casserole dish or Dutch oven, then add the sliced onions, roughly chopped green peppers and 400g of the cherry tomatoes around the lamb.
2. Season the lamb with 1 tsp oregano, 1 tsp smoked paprika, 1 tsp cumin, salt and black pepper, rubbing the seasoning into the meat.
3. Separately, combine the chopped tomatoes, 500ml chicken bone broth, grated garlic, juice of the lemon, tomato purée, remaining cumin, paprika and oregano, salt and black pepper. Mix well, then pour around and over the lamb and vegetables.
4. Cover with a lid and cook at 160°C fan for 3½ hours, until the lamb is tender and pulls apart easily.
5. Take the meat off the bone directly in the dish and shred it with two forks. Mix the shredded lamb through the softened vegetables and cooking juices to create the sauce. If the sauce is a little too thick or dry, add a splash of water.
6. Add the orzo and mix everything together well.
7. Top with the olives, feta and remaining 100g cherry tomatoes.
8. Cover and return to the oven at 180°C fan for another 25 minutes, or until the orzo is fully cooked through.
9. Finish with fresh parsley and black pepper, then divide into 4 equal portions and serve.
Per 1 serving (4 servings):
Calories: ~565 kcal
Protein: 44g
Carbs: 54g
Fat: 18g
Fibre: 9g
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