Lamb with orzo and Kalamata olives

(Comfort food in bowl) – serves 4)

30 ml   olive oil

500 g   lamb mince

1          onion

1          fennel bulb, chopped

2          garlic cloves, crushed

            zest of 1 lemon

5 ml     ground cumin

5 ml     cumin seeds

10 ml   paprika

5 ml     chili flakes

10 ml   Moroccan rub/seasoning

            salt and black pepper for seasoning

1 tin     chopped tomatoes

30 ml   lemon juice

200 ml lamb stock

200 g   baby tomatoes

100 g   pitted Kalamata olives, halved

30 ml   chopped fresh flat leaf parsley

30 ml   chopped  fresh dill

30 ml   chopped fresh mint

150 g   feta cheese, crumbled

TO SERVE

400 g orzo or risoni

30 ml   olive oil

l5 ml    lemon juice

METHOD:

  • Heat half of the olive oil in a saucepan over medium heat, add lamb and brown well, breaking up any clumps with a fork.Remove from the saucepan and keep aside.
  • Add the rest of the olive oil to the saucepan and add the onion, fennel, garlic and lemon rind, sauté until translucent, then stir in the cumin, paprika, chili and Moroccan seasoning. Fry until fragrant.
  • Return lamb to the pan, add tinned tomatoes , lemon juice and stock, season to taste, bring to a simmer and cook until liquid reduces by half and lamb is well flavoured.
  • Stir in the baby tomatoes, fresh herbs, olives and check seasoning.
  • Meanwhile, cook orzo in a large saucepan of well-salted boiling water until just tender. Drain and toss in a bowl with olive oil and lemon juice.
  • To serve, divide orzo among serving bowls, top with lamb mixture and serve hot scattered with feta.
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