Ingredients

Serves 4

500 g lamb rump steaks, trimmed of fat and cut into chunks
2 tbsp olive oil, plus extra for drizzling
0.5 lemon, for squeezing
1.5 tsp ground allspice
1 tsp dried oregano
2 garlic cloves, finely chopped
1 large onion, chopped
1 small cinnamon stick
2 tsp tomato purée
0.5 tsp chilli flakes
1 x 400g/14oz tin cherry tomatoes
1 tbsp runny honey
1 large rosemary sprig
550 ml chicken stock
250 g orzo
100 g baby spinach leaves
60 g black olives, pitted and halved
80 g feta, crumbled
2 tbsp chopped flat-leaf parsley
1 pinch each of sea salt and freshly ground black pepper

Step-by-step
Place the lamb in a large bowl with a good drizzle of olive oil, a squeeze of lemon
juice, 1 teaspoon of the allspice, ½ teaspoon of the oregano and half the garlic.
Season with salt and pepper and mix well. Cover and leave to marinate for at least
30 minutes, preferably longer.
Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
Heat the oil in a large flameproof casserole over a medium-high heat and add the
lamb. Cook for 3–4 minutes to sear the meat. Remove from the pan with a slotted
spoon and set aside.
In the same pan, add the onion, lower the heat to medium and cook for 4–6 minutes
until softened but not coloured.
Add the cinnamon, remaining garlic, allspice and oregano and cook for 30 seconds
until fragrant. Add the tomato purée and chilli flakes and stir before adding the
tomatoes, honey, rosemary and stock. Season with a little salt and a generous grind
of pepper.
Return the lamb to the pan, bring to the boil, then reduce the heat, cover and
gently simmer for 5 minutes.
Add the orzo and give everything a good stir. Transfer the casserole, uncovered, to
the oven. Bake for 20–25 minutes until the orzo is tender but still with bite.
Remove from the oven, take out the cinnamon stick and stir through the spinach.
Cover and allow to rest for 5 minutes before stirring in the olives. Serve
scattered with the feta and chopped parsley.