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Lamb Orzo

Recipe by Matt Germanchis

This lamb orzo is my version of a Greek paella.

  • 5 lamb chops
  • 500g orzo or risoni
  • 1 brown onion
  • 500g assorted seasonal mushrooms(field/pine/slippery jacks/king brown)etc
  • 1 garlic clove
  • 1ltr chicken stock
  • 1 sprig rosemary
  • salt and pepper
  • 1 lemon
  1. Preheat oven at 180c
  2. Heat a large cast iron pan or I prefer a le creuset as it cooks more evenly.
  3. Place the seasoned lamb chops in the pan and seal. Saute the onions til translucent and add the mushrooms. I like tearing the mushrooms for dramatic effect and finally add the orzo and toast a little like starting a risotto.
  4. Add the stock and finally the rosemary on top. The heat of the oven will release the oils of the rosemary and give you a fantastic aroma without overpowering your dish.
  5. Place the pan in the oven for 20-25 minutes and serve your lamb orzo as a one pot wonder with a little squeeze of lemon juice over the top.

 

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