Lemon & Herb Shredded Lamb on Orzo
Ingredients:
- 30 grams Schwartz Lemon & Herb Wings Seasoning
- 2-2.5 kg shoulder of lamb
- 2 onions, sliced
- 1 whole bulb of garlic, broken into cloves
- 2 tbsp olive oil
- 800 grams can chopped tomatoes
- 1.2 lt hot chicken or vegetable stock
- 400 grams orzo pasta
- 200 grams freshly grated parmesan to serve
- 2-2.5 kg shoulder of lamb
- 2 onions, sliced
- 1 whole bulb of garlic, broken into cloves
- 2 tbsp olive oil
- 800 grams can chopped tomatoes
- 1.2 lt hot chicken or vegetable stock
- 400 grams orzo pasta
- 200 grams freshly grated parmesan to serve
Method:
Heat oven to 160°C/325°F/Gas Mark 3.
In a roasting tray, place the lamb on the sliced onion with the garlic. Cover with foil and roast for 1½ hours. Remove the foil and bake for a further hour or until the lamb falls off the bone.
Shred the meat and mix some of the juices with the Schwartz Lemon & Herb Wings Seasoning.
Pour the chopped tomatoes and stock into a pan and then stir in the orzo. Cover, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened.
Sprinkle with grated parmesan and serve with the shredded lamb.
Hint:
Preparation time: 5 minutes; Cooking time: 2 ½ hours;
