Modified Waitrose recipe. Serves three heartily, perhaps with some green beans or fine broccoli. Goes well with a good red wine. Takes two hours to prepare and cook.


  • 450g – 500g lamb leg steak, cut into large dice
  • one large onion, finely chopped
  • two sprigs of rosemary – leaves finely chopped
  • half teaspoon ground allspice
  • two bay leaves
  • one can chopped tomatoes
  • two garlic cloves
  • 200ml chicken stock
  • three teaspoons honey
  • 250g orzo
  • 150g spinach leaves
  • 100g feta, crumbled
  • salt
  • olive oil for frying


  • Heat some olive oil in a large casserole pan and brown the lamb in batches until golden; set aside.
  • Sauté the onion in the pan for 5-10 minutes until soft.
  • Return the lamb to the pan, then stir in the rosemary, allspice and bay leaves. Cook for a minute.
  • Crush the garlic and stir in.
  • Add the tomatoes, honey, stock and several twists of the salt grinder.
  • Bring to a boil, then reduce to a very gentle simmer and cook for 60-90 minutes, the longer the better.
  • Rinse the orzo under cold water and then cook according to the packet. Then rinse again before adding to the casserole. Remove the bay leaves and stir.
  • Rinse the spinach and stir into the casserole, then put the lid on and leave for 2-3 minutes until the spinach wilts.
  • Divide into bowls and then sprinkle over the crumbled feta. Serve.

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