± 1.2 kg deboned & butterflied leg of lamb
2 medium onions, diced
6 cloves garlic, minced
2 Tbsp tomato paste
2 x 400g tins diced tomatoes
125ml Staffords VIP Sauce
500ml chicken stock
1 tsp ground cinnamon
Handful rosemary stems
375ml boiling water
Salt and pepper, to taste
Olive oil, for cooking
Chopped rosemary, for garnish
Feta cheese, for serving
Preheat oven to 180˚C.
Slice the leg of lamb in half so it is easier to handle when cooking.
Rub the lamb all over with olive oil, salt and pepper.
Brown the lamb on all sides in a large ovenproof dutch oven.
When golden brown all over, remove and set aside.
Add a fresh drizzle of olive oil to the pot if necessary and cook the onions until tender.
Add the garlic and cook until fragrant.
Add the tomato paste and cook until it smells sweet and turns a deep red colour.
Pour in the diced tomatoes, Staffords VIP Sauce and chicken stock.
Mix well and bring to a simmer.
Season with salt, pepper, cinnamon and add a few rosemary sprigs.
Nestle the lamb into the liquid.
Place the lid onto the pot and transfer to the oven.
Bake for 3 hours until the lamb is supremely tender and falls apart.
Carefully remove the pot from the oven.
Scatter the orzo into the sauce around the lamb and pour in the boiling water.
Mix briefly without breaking up the lamb too much.
If your tomato sauce has reduced too much just add a little extra water.
Place the lid back on and return to the oven for 20 minutes.
When the orzo is tender and cooked through, serve generous spoonfuls of saucy lamb and orzo into bowls.
Garnish with chopped rosemary and crumbled feta. Enjoy!