Prep and cook time: 3 hours
Cooking skill: easy
- 750 g | 26 oz lean boneless British lamb shoulder, trimmed and cubed
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 2 celery stalk, finely diced
- 1 tsp dried sage
- 1 tsp dried rosemary
- 600 ml | 21 fl oz reduced-salt lamb stock, or chicken stock, plus extra as needed
- 100 g | 3 1/2 oz tomato passata
- 1/2 small British pumpkin, peeled, seeded, and cubed
- 125 g | 4 1/2 oz orzo pasta
- 200 g | 7 oz cherry tomatoes
- 1 handful flat-leaf parsley, to garnish
- Freshly ground black pepper
- Preheat oven to 150°C (130° fan) | 300°F | gas 2.
- Season lamb with salt and pepper. Heat oil in a casserole dish set over a high heat. Working in batches, brown lamb in hot oil, removing batches to a plate.
- Reduce heat under dish to medium. Stir in shallots, garlic, celery, and a pinch of salt, sweating until soft, 5 minutes. Stir in dried herbs.
- Return lamb to dish. Stir in stock and passata. Bring to the boil, cover, and transfer to oven, baking until lamb is very tender, 1 1/2-2 hours.
- Stir in pumpkin, orzo, and cherry tomatoes. Place over a medium heat, cooking until orzo and pumpkin are tender, stirring occasionally, about 30-45 minutes; add more stock as needed if dish runs dry.
- Season to taste with salt and pepper. Divide between bowls and garnish with parsley.