Giouvetsi (Lamb and Orzo Bake in Tomato Sauce)

• 1.2 kg Lamb leg bone-in, cut into large chunks
• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 1 tsp Ground cinnamon
• 800 g Canned tomatoes
• 2 pieces Bay leaves
• 900 ml Lamb stock
• 300 g Orzo
• 1 piece Lemon
• 120 g Feta cheese

1. Heat the oven to 180°C (355°F). Pat the lamb dry and season it well with salt and black pepper. Finely chop the onion and crush the garlic.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the lamb in batches until well coloured, 6 to 8 minutes per batch, then transfer to a plate. Lower the heat to medium.
3. Add the onion to the pot and cook until softened and lightly golden, about 6 minutes, scraping up any browned bits. Stir in the garlic and ground cinnamon and cook for 1 minute until fragrant. Tip in the tomatoes, add the bay leaves, and bring to a gentle simmer.
4. Return the lamb to the pot and pour in the lamb stock. Bring back to a simmer, then cover and cook gently for 25 minutes so the lamb starts to tenderise and the sauce tastes rounded. Taste and adjust seasoning with salt and black pepper.
5. Stir the orzo into the sauce, making sure it is mostly submerged. Cover and bake for 25 minutes, then uncover and bake for a further 10 to 15 minutes, stirring once halfway, until the orzo is tender and the top looks glossy. If it looks dry before the orzo is cooked, add a splash of hot water and stir well.
6. Remove from the oven and rest for 10 minutes so the orzo settles and the sauce thickens slightly. Crumble the feta over the top. Finish with a generous squeeze of lemon and serve hot.

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