Name: Lamb with orzo and olives
Yield: 4
Ingredients: 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 beef stock (1 cup); 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

Ingredients

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 beef stock (1 cup)

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

Main

1.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.

2.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.

3.To serve, divide orzo among serving bowls, top with lamb mixture and serve hot scattered with feta and fennel fronds.

Styling by Emma Knowles