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6 lamb neck fillets, about 800g-900g (1¾ lb-2lb) in total, 2-3 tbsp olive oil, 1 large onion, finely chopped, 2 garlic cloves, crushed, ½ tsp ground cinnamon, ½ tsp ground allspice, 400g can chopped tomatoes, 2 tbsp tomato purée, 300ml (10fl oz) dry white wine, 2 tbsp lemon juice, 2 tsp sugar, 1 chicken stock cube, 1 tbsp chopped fresh thyme, salt and freshly ground black pepper, 250g (9oz) orzo
To serve: 85g (3oz) feta cheese, 1 tbsp chopped fresh thyme, 1 tbsp chopped fresh mint, finely grated rind of 1 lemon (optional)
6 lamb neck fillets, about 800g-900g (1¾ lb-2lb) in total, 2-3 tbsp olive oil, 1 large onion, finely chopped, 2 garlic cloves, crushed, ½ tsp ground cinnamon, ½ tsp ground allspice, 400g can chopped tomatoes, 2 tbsp tomato purée, 300ml (10fl oz) dry white wine, 2 tbsp lemon juice, 2 tsp sugar, 1 chicken stock cube, 1 tbsp chopped fresh thyme, salt and freshly ground black pepper, 250g (9oz) orzo
To serve: 85g (3oz) feta cheese, 1 tbsp chopped fresh thyme, 1 tbsp chopped fresh mint, finely grated rind of 1 lemon (optional)
Preheat the oven to 160C (fan 140C/325F/ gas 3). Cut each neck fillet in half lengthways, without trimming away any fat, then cut each halved fillet crossways into 6-8 bite-sized pieces. Heat 2 tablespoons of the oil in a large, nonstick frying pan until hot and sear the lamb in 4 batches over a medium-high heat until browned on all sides. You may need to add another tablespoon of oil. As each batch is seared, transfer the lamb to a large flameproof casserole using a slotted spoon.
Reduce the heat and add the onion to the frying pan. Fry, stirring often, for 3 minutes until golden brown. Add the garlic, cinnamon and allspice and fry for 1-2 minutes, then add the onion mix to the casserole.
Pour the canned tomatoes over the meat and onion. Fill the tomato can twice with water and add to the casserole. Stir, then add the tomato purée, wine, lemon juice and sugar. Crumble in the stock cube and add the thyme, ½ teaspoon of salt, and pepper to taste. Bring to the boil, stirring, then cover the pan and transfer to the oven. Cook for 2 hours, stirring halfway.
Stir in the orzo, cover the pan again and return to the oven. Cook for a further 20 minutes or until the orzo is plump and tender, stirring halfway. To serve, gently stir the meat and orzo, crumble the feta over the top and sprinkle with the herbs and lemon rind, if using.
Orzo swells quickly to several times its size, so don’t use too much and be careful not to overcook it. Stir after 10 minutes’ cooking or it can clump together and stick to the pan.
Reduce the heat and add the onion to the frying pan. Fry, stirring often, for 3 minutes until golden brown. Add the garlic, cinnamon and allspice and fry for 1-2 minutes, then add the onion mix to the casserole.
Pour the canned tomatoes over the meat and onion. Fill the tomato can twice with water and add to the casserole. Stir, then add the tomato purée, wine, lemon juice and sugar. Crumble in the stock cube and add the thyme, ½ teaspoon of salt, and pepper to taste. Bring to the boil, stirring, then cover the pan and transfer to the oven. Cook for 2 hours, stirring halfway.
Stir in the orzo, cover the pan again and return to the oven. Cook for a further 20 minutes or until the orzo is plump and tender, stirring halfway. To serve, gently stir the meat and orzo, crumble the feta over the top and sprinkle with the herbs and lemon rind, if using.
Orzo swells quickly to several times its size, so don’t use too much and be careful not to overcook it. Stir after 10 minutes’ cooking or it can clump together and stick to the pan.
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