- Serves4
- CourseMain meal
- Prepare10 mins
- Cook30 mins
- Total time40 mins
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
- 2 tbsp essential Waitrose olive oil (approx. 1-2 tbsp)
- 450g Welsh lamb leg steak, cut into large chunks(about 450g)
- 1 essential Waitrose onion, finely diced
- 1 rosemary sprig, leaves finely chopped
- ½ tsp ground allspice
- 2 bay leaves
- 400g chopped tomatoes with garlic and olive oil
- 200ml fresh chicken stock
- 2 tsp clear honey
- ¼ tsp salt
- 200g essential Waitrose orzo
- 120g essential Waitrose spinach leaves
- 75g essential Waitrose feta, crumbled
Method
Heat 1 tbsp oil in a casserole and brown the lamb in batches (adding more oil if needed), until golden; set aside on a plate. Add the onion and sauté for 5-10 minutes, until soft. Return the lamb to the pan, then stir in the rosemary, allspice and bay leaves. Cook for 1 minute, then add the tomatoes, stock, honey and salt. Bring to the boil, then simmer for 15 minutes.
Meanwhile, rinse the orzo under cold water, then cook according to pack instructions. Drain, then rinse again under cold water and stir it into the casserole. Rinse the spinach and stir into the casserole too, until it wilts. Cover and set aside to rest for 2-3 minutes, then remove the bay leaves and serve, sprinkled with the feta.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,227kJ/ 531kcals |
---|---|
Fat | 23.2g |
Saturated Fat | 10.3g |
Carbohydrates | 45.3g |
Sugars | 9.1g |
Fibre | 2g |
Protein | 35.2g |
Salt | 1.2g |
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