Lamb with orzo and olives


You'll need

2 tbsp olive oil 500 gm minced lamb 1 onion, finely chopped 1 baby fennel, finely chopped, fronds reserved 3 garlic cloves, finely chopped Finely grated rind and juice of 1 lemon 1 tsp ground cumin 1 tsp ground coriander ¾ tsp dried chilli flakes ½ tsp dried mint 400 gm canned cherry tomatoes 250 ml (1 cup) beef stock ¼ cup coarsely chopped dill ¼ cup coarsely chopped mint ¼ cup coarsely chopped flat-leaf parsley 50 gm pitted kalamata olives, coarsely chopped 400 gm orzo or risoni 2 tbsp extra-virgin olive oil Feta, to serve

Method

  • 01
  • Heat olive oil in a large frying pan over medium-high heat, add lamb and brown well all over, breaking up any clumps with a wooden spoon (2-3 minutes). Transfer to a bowl using a slotted spoon and pour off all but 2 tbsp fat from the pan. Add onion, fennel, garlic and lemon rind, sauté until translucent (4-5 minutes), then stir in cumin, coriander, chilli and dried mint, and fry until fragrant. Return lamb to the pan, add tomatoes and stock, season to taste, bring to a simmer and cook until liquid reduces by half and lamb is well flavoured (10-12 minutes). Stir in fresh herbs and olives and check seasoning.
  • 02
  • Meanwhile, cook orzo in a large saucepan of well-salted boiling water until just tender (4-5 minutes), then drain and toss in a bowl with extra-virgin olive oil and lemon juice.
  • 03
  • To serve, divide orzo among serving bowls, top with lamb mixture and serve hot scattered with feta and fennel fronds.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2017

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