Lamb shoulder and orzo

1
Preheat the oven to 180C. Set a large heatproof baking dish with the oil over a high heat. Brown the lamb on all sides until golden. After 5 minutes, add the red onion, herbs and spices. Pour in the tomatoes, stir together, then cover with foil.
2
Roast the lamb in the oven for 90 minutes, remove the foil, mix the lamb again, then roast for 30 minutes more.
3
Sprinkle in the orzo and add the chicken stock. Re-cover with foil and bake for 45 minutes more, adding the tomatoes for the final 15 minutes, until the lamb is tender and the orzo is al dente.
4
Remove from the oven and leave to cool slightly. Mix the olives, lemon zest and juice, feta, parsley and pine nuts together then sprinkle over the lamb to serve.

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