Greek Lamb by Jill Dupleix

This is a fairly new recipe but I've cooked it a few times already and really love it.  It is a slow cooked meal so you need to allow plenty of time...5 hours!

I have served this with a green salad and beans on the side.  Crunchy bread would also go well as there is plenty of sauce to mop up.  This is a generous size dish - you are likely to have lots of delicious leftovers.  I have only used risoni but keen to try the orzo too.

2 tbsp tomato paste
2 garlic cloves, finely sliced
3 tbsp olive oil
Sea salt and pepper
2.5kg leg of lamb on bone, fat trimmed
2 onions, finely sliced
400g tinned tomatoes, chopped
2 cinnamon sticks
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp ground allspice
400g orzo, risoni or kritharakia (rice shaped pasta)
1 litre hot chicken stock or water
Coriander sprigs for serving

Heat oven to 160 degrees.
Mix one tablespoon tomato paste, garlic, one tablespoon olive oil, sea salt and pepper and rub over the lamb.
Place in a lightly oiled roasting pan with two cups of water and bake for two hours.
Cover pan tightly with foil and bake for three hours.
Heat remaining olive oil and gently fry onions for 15 minutes until softened.
Add remaining tomato paste, tomatoes, cinnamon sticks, cinnamon, cumin, allspice, sea salt and pepper, stirring, then add orzo, mixing well.
Drain off most of the lamb juices from roasting pan and arrange orzo mixture around the meat.
Increase heat to 200 degrees.
Add hot stock or water and bake for 10 minutes or until orzo is tender and has absorbed most of the liquid.
Remove lamb, thickly slice and serve with orzo.
Scatter with coriander and serve.
Serves 4.

Recipe by Jill Dupleix.

The lamb falls off the bone...so good!