Lemon and Herb Shredded Lamb on Orzo

  • Serves 10
  • 30 g Schwartz Lemon and Herb Wing Seasoning
  • 2-2.5 kg Shoulder of Lamb
  • 2 Onions, sliced
  • 1 Whole Bulb of Garlic, broken into cloves
  • 2 tbsp Olive Oil
  • 800 g Can Chopped Tomatoes
  • 1.2 ltr Hot Chicken or Vegetable Stock
  • 400 g Orzo Pasta
  • 200 g Freshly Grated Parmesan to serve

1. Heat the oven to 160℃/325℉/Gas Mark 3. 2. In a roasting tray, place the lamb on the sliced onion with the garlic. Cover with foil and roast for 1.5 hours. Remove the foil and bake for another hour or until the lamb falls off the bone. 3. Shred the meat and mix some of the juices with the Schwartz Lemon and Herb Seasoning. 4. Pour the chopped tomatoes into a pan and then stir in the orzo. Cover, then cook for a further 20 minutes, stirring halfway through. The orzo should be cooked through and the sauce thickened. 5. Sprinkle with parmesan and serve with the shredded lamb.