Yiouvetsi (Greek Lamb with Orzo in Tomato and Red Wine)

• 900 g Lamb shoulder, boneless
• 2 tsp Fine sea salt
• 2 tbsp Olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• ½ tsp Ground cinnamon
• 800 g Tomato, ripe
• 250 ml Red wine, dry
• 600 ml Water, hot
• 300 g Orzo
• 150 g Feta cheese
• 15 g Fresh parsley

1. Heat the oven to 170°C (340°F). Cut the lamb into large, bite-sized chunks and season with 1 tsp of the fine sea salt.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the lamb well in batches, 6 to 8 minutes per batch, then return all the lamb to the pot.
3. Lower the heat to medium and add the onion; cook for 6 to 8 minutes until softened. Add the garlic and ground cinnamon and cook for 1 minute until fragrant.
4. Grate the tomatoes on the coarse side of a grater into a bowl, discarding the skins, then add the tomato pulp to the pot. Pour in the red wine and simmer for 5 minutes to cook off the raw alcohol smell.
5. Stir in the hot water and the remaining 1 tsp fine sea salt. Bring to a gentle simmer, cover, then bake for 60 minutes until the lamb is tender when pierced.
6. Remove the pot from the oven and stir in the orzo. Cover and bake for 20 to 25 minutes, stirring once halfway, until the orzo is tender and the sauce looks glossy; add a splash more water if it tightens too quickly.
7. Rest the dish, covered, for 5 minutes so the orzo finishes absorbing the juices. Crumble over the feta cheese and scatter with parsley just before serving.

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