Roast Greek lamb with orzo and olives
Make the most of seasonal lamb the easy way with John and Lisa's lazy roast. Served with olives and orzo, this dish saves you slaving over the stove for hours.
1 x 8 bone rack of lamb1 onion, sliced1 clove garlic, smashed1 tbsp coriander seeds1 tsp ground cumin1 tsp sweet smoked paprika1 tsp dried oregano200g orzo500ml chicken or veg stock1 tin chopped tomatoesA handful green or black olivesParsley, chopped1 lemonSalt and pepperA little oil
Preheat oven to 180c.
Start by softening the onions in a pan over a low heat with a little oil.
Trim the rack of lamb well, leaving a small amount of the fat.
Remove the sinew at the bottom of the rack and add it to a new, cold pan. Turn the heat on low.
Score the lamb fat all the way through to the flesh. Season the whole thing with a good amount of salt and place into the pan alongside the sinew, fat side down. Render slowly for 10 minutes.
Add the garlic to the pan with the onions, plus the seeds, spices and a splash of water.
Add the tomatoes and stock, using the stock to rinse out the tin.
Add the orzo, season and bring to the boil. Make sure to stir well to stop any orzo from sticking to the bottom of the pan.
Turn the rack of lamb over, place on top of the orzo and bake for 20-25 minutes.
Once baked, remove the lamb and stir through the parsley, olives and zest and juice of the lemon.
Slice the lamb cutlets off the rack and arrange on top of the orzo.
Finish with a final squeeze of lemon, grind of pepper and scattering of parsley.