Slow-roast Lamb Shoulder with Tomato, Olives and Orzo and Pesto Dressing

1
In a small bowl mix together 2 tbsp olive oil, the cinnamon, oregano, lemon zest and juice and the four crushed garlic cloves to make a paste.
2
Rub all over the lamb shoulder, cover with cling film and leave to marinate in the fridge for at least four hours or overnight if possible.
3
Preheat the oven to 160°C and remove the lamb from the fridge to bring to room temperature.
4
Pour the remaining olive oil into a high-sided casserole dish and add the onions, remaining garlic and the herbs. Pour in the sieved tomatoes, chopped tomatoes and ½ cup water and mix well. Sit the lamb on top, cover with foil then place the lid on top.
5
Transfer to the oven and slow roast for 4 -5 hours, until the lamb is very tender. Remove the pan from the oven briefly.
6
Increase the temperature to 220°C. Arrange the cherry tomatoes, feta cheese and olives around the lamb and return the pan to the oven. Roast uncovered for 10-15 minutes.
7
Remove the lamb from the pan, cover with foil and leave to rest for 10 minutes. Cook the orzo according to pack instructions, then drain well.
8
In a small bowl, whisk together the pesto, extra virgin olive oil, white vinegar and honey.
9
Fold the baked tomato and feta mix through the orzo and transfer to a serving dish. Drizzle with the pesto dressing, then sit the rested lamb on top. Scatter with parsley and serve extra pesto dressing on the side.

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