- 4-6 lamb shoulder chops
- 2 Tbsp oil
- ½ cup orzo pasta (see Cook’s Tip)
- 2 onions, peeled and diced
- 2 courgettes, diced
- 400g can tomatoes
- 8-10 whole cloves garlic, crushed but not peeled
- 2 cups chicken stock
- ½ cup dry white wine
- 10-12 black olives
- 2 Tbsp chopped mint
Brown the lamb shoulder chops on both sides in the hot oil in a frying pan. Transfer to a large casserole. Scatter over the orzo, onions, courgettes, tomato and garlic. Pour the stock and wine over and season with salt and pepper.
Cover and cook at 1600C for 50 minutes or until the lamb is tender. Sprinkle over the olives and mint. Serve in deep plates or shallow bowls with plenty of vegetables.
Orzo is tiny pasta similar in shape to rice. It is also labelled as risoni pasta.