This really is a simple and delicious dish that is a real crowd pleaser! The Ninja pans are brilliant because they go into the oven and are also completely non stick…a must when cooking orzo as it can stick easily!
This dish contains the following allergens: Milk/Dairy
Cooking mode
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For the lamb
1 rack (approx 500g)
of lamb
Pinch
salt
For the orzo
1
onion, sliced
2 cloves
garlic, grated
200g
orzo
500ml
chicken or veg stock
1 tin
chopped tomatoes
A handful
green or black olives
70g
Feta cheese
2 tbsp
fresh chopped parsley
2 tbsp
fresh chopped dill
Zest and juice of 1
lemon
For the lamb
1 rack (approx 17.5oz)
of lamb
Pinch
salt
For the orzo
1
onion, sliced
2 cloves
garlic, grated
7oz
orzo
17.5fl. oz
chicken or veg stock
1 tin
chopped tomatoes
A handful
green or black olives
2.45oz
Feta cheese
2 tbsp
fresh chopped parsley
2 tbsp
fresh chopped dill
Zest and juice of 1
lemon
Utensils
Step 1
To cook the lamb: Score the lamb fat and cut the little line of sinew off the bottom (you can get you butcher to do this for you)
Step 2
Sprinkle a little salt onto the fat and put in a cold pan fat side down on a medium heat for about 10 minutes. The fat will render and go golden and crispy. Turn the lamb over and baste with the fat then place the rack in the oven for approx. 15 minutes
Step 3
Leave to rest for 5-10 minutes before carving
Step 4
To cook the orzo: Pour some olive oil into an oven proof dish and cook your onions until lovely and soft, add your garlic and let soften
Step 5
Stir in the orzo then tomatoes and stock. Give a good stir and grate in some lemon zest
Step 6
Season and bring to the boil
Step 7
Cover with a lid and bake at 180c for 15-20 minutes
Step 8
Five minutes before the end sprinkle over the cheese, olives and herbs and place uncovered in the oven for a further 5 minutes
Step 9
Place the lamb cutlets on top and give the whole dish a good squeeze of lemon
To cook the lamb: Score the lamb fat and cut the little line of sinew off the bottom (you can get you butcher to do this for you)
For the lamb
1 rack (approx 500g)
of lamb
Pinch
salt
For the orzo
1
onion, sliced
2 cloves
garlic, grated
200g
orzo
500ml
chicken or veg stock
1 tin
chopped tomatoes
A handful
green or black olives
70g
Feta cheese
2 tbsp
fresh chopped parsley
2 tbsp
fresh chopped dill
Zest and juice of 1
lemon
For the lamb
1 rack (approx 17.5oz)
of lamb
Pinch
salt
For the orzo
1
onion, sliced
2 cloves
garlic, grated
7oz
orzo
17.5fl. oz
chicken or veg stock
1 tin
chopped tomatoes
A handful
green or black olives
2.45oz
Feta cheese
2 tbsp
fresh chopped parsley
2 tbsp
fresh chopped dill
Zest and juice of 1
lemon
Step 2 of 9
Sprinkle a little salt onto the fat and put in a cold pan fat side down on a medium heat for about 10 minutes. The fat will render and go golden and crispy. Turn the lamb over and baste with the fat then place the rack in the oven for approx. 15 minutes
For the lamb
1 rack (approx 500g)
of lamb
Pinch
salt
For the orzo
1
onion, sliced
2 cloves
garlic, grated
200g
orzo
500ml
chicken or veg stock
1 tin
chopped tomatoes
A handful
green or black olives
70g
Feta cheese
2 tbsp
fresh chopped parsley
2 tbsp
fresh chopped dill
Zest and juice of 1
lemon
For the lamb
1 rack (approx 17.5oz)
of lamb
Pinch
salt
For the orzo
1
onion, sliced
2 cloves
garlic, grated
7oz
orzo
17.5fl. oz
chicken or veg stock
1 tin
chopped tomatoes
A handful
green or black olives
2.45oz
Feta cheese
2 tbsp
fresh chopped parsley
2 tbsp
fresh chopped dill
Zest and juice of 1
lemon
Step 3 of 9
Leave to rest for 5-10 minutes before carving
For the lamb
1 rack (approx 500g)
of lamb
Pinch
salt
For the orzo
1
onion, sliced
2 cloves
garlic, grated
200g
orzo
500ml
chicken or veg stock
1 tin
chopped tomatoes
A handful
green or black olives
70g
Feta cheese
2 tbsp
fresh chopped parsley
2 tbsp
fresh chopped dill
Zest and juice of 1
lemon
For the lamb
1 rack (approx 17.5oz)
of lamb
Pinch
salt
For the orzo
1
onion, sliced
2 cloves
garlic, grated
7oz
orzo
17.5fl. oz
chicken or veg stock
1 tin
chopped tomatoes
A handful
green or black olives
2.45oz
Feta cheese
2 tbsp
fresh chopped parsley
2 tbsp
fresh chopped dill
Zest and juice of 1
lemon
Step 4 of 9
To cook the orzo: Pour some olive oil into an oven proof dish and cook your onions until lovely and soft, add your garlic and let soften
For the lamb
1 rack (approx 500g)
of lamb
Pinch
salt
For the orzo
1
onion, sliced
2 cloves
garlic, grated
200g
orzo
500ml
chicken or veg stock
1 tin
chopped tomatoes
A handful
green or black olives
70g
Feta cheese
2 tbsp
fresh chopped parsley
2 tbsp
fresh chopped dill
Zest and juice of 1
lemon
For the lamb
1 rack (approx 17.5oz)
of lamb
Pinch
salt
For the orzo
1
onion, sliced
2 cloves
garlic, grated
7oz
orzo
17.5fl. oz
chicken or veg stock
1 tin
chopped tomatoes
A handful
green or black olives
2.45oz
Feta cheese
2 tbsp
fresh chopped parsley
2 tbsp
fresh chopped dill
Zest and juice of 1
lemon
Step 5 of 9
Stir in the orzo then tomatoes and stock. Give a good stir and grate in some lemon zest
For the lamb
1 rack (approx 500g)
of lamb
Pinch
salt
For the orzo
1
onion, sliced
2 cloves
garlic, grated
200g
orzo
500ml
chicken or veg stock
1 tin
chopped tomatoes
A handful
green or black olives
70g
Feta cheese
2 tbsp
fresh chopped parsley
2 tbsp
fresh chopped dill
Zest and juice of 1
lemon
For the lamb
1 rack (approx 17.5oz)
of lamb
Pinch
salt
For the orzo
1
onion, sliced
2 cloves
garlic, grated
7oz
orzo
17.5fl. oz
chicken or veg stock
1 tin
chopped tomatoes
A handful
green or black olives
2.45oz
Feta cheese
2 tbsp
fresh chopped parsley
2 tbsp
fresh chopped dill
Zest and juice of 1
lemon
Step 6 of 9
Season and bring to the boil
For the lamb
1 rack (approx 500g)
of lamb
Pinch
salt
For the orzo
1
onion, sliced
2 cloves
garlic, grated
200g
orzo
500ml
chicken or veg stock
1 tin
chopped tomatoes
A handful
green or black olives
70g
Feta cheese
2 tbsp
fresh chopped parsley
2 tbsp
fresh chopped dill
Zest and juice of 1
lemon
For the lamb
1 rack (approx 17.5oz)
of lamb
Pinch
salt
For the orzo
1
onion, sliced
2 cloves
garlic, grated
7oz
orzo
17.5fl. oz
chicken or veg stock
1 tin
chopped tomatoes
A handful
green or black olives
2.45oz
Feta cheese
2 tbsp
fresh chopped parsley
2 tbsp
fresh chopped dill
Zest and juice of 1
lemon
Step 7 of 9
Cover with a lid and bake at 180c for 15-20 minutes
For the lamb
1 rack (approx 500g)
of lamb
Pinch
salt
For the orzo
1
onion, sliced
2 cloves
garlic, grated
200g
orzo
500ml
chicken or veg stock
1 tin
chopped tomatoes
A handful
green or black olives
70g
Feta cheese
2 tbsp
fresh chopped parsley
2 tbsp
fresh chopped dill
Zest and juice of 1
lemon
For the lamb
1 rack (approx 17.5oz)
of lamb
Pinch
salt
For the orzo
1
onion, sliced
2 cloves
garlic, grated
7oz
orzo
17.5fl. oz
chicken or veg stock
1 tin
chopped tomatoes
A handful
green or black olives
2.45oz
Feta cheese
2 tbsp
fresh chopped parsley
2 tbsp
fresh chopped dill
Zest and juice of 1
lemon
Step 8 of 9
Five minutes before the end sprinkle over the cheese, olives and herbs and place uncovered in the oven for a further 5 minutes
For the lamb
1 rack (approx 500g)
of lamb
Pinch
salt
For the orzo
1
onion, sliced
2 cloves
garlic, grated
200g
orzo
500ml
chicken or veg stock
1 tin
chopped tomatoes
A handful
green or black olives
70g
Feta cheese
2 tbsp
fresh chopped parsley
2 tbsp
fresh chopped dill
Zest and juice of 1
lemon
For the lamb
1 rack (approx 17.5oz)
of lamb
Pinch
salt
For the orzo
1
onion, sliced
2 cloves
garlic, grated
7oz
orzo
17.5fl. oz
chicken or veg stock
1 tin
chopped tomatoes
A handful
green or black olives
2.45oz
Feta cheese
2 tbsp
fresh chopped parsley
2 tbsp
fresh chopped dill
Zest and juice of 1
lemon
Step 9 of 9
Place the lamb cutlets on top and give the whole dish a good squeeze of lemon
