Greek Lamb with Orzo and Apricot & Ginger Chutney 

Greek Lamb with Orzo and Apricot & Ginger Chutney 

We’ve got Easter entertaining covered with these traditional tried and tested recipes with a twist! Whether you’re planning a big family gathering or having a few friends round, we’ve got the celebrations covered… 

Entertaining doesn’t have to equal stress, this spruced up one-pot wonder is perfect for people with little time for preparation. 

Serves: 4-6 

Prep and cook time: 3 hours 


1kg boned shoulder or leg of lamb, cut into 4cm cubes 

2 medium onions, sliced 

1 tbsp chopped oregano or 1 tsp dried 

½ tsp ground cinnamon 

2 tbsp olive oil 

400g can chopped tomatoes 

270g jar Tracklements Apricot & Ginger Chutney 

500ml hot chicken or vegetable stock 

400g orzo 

Freshly grated parmesan, to serve 


Heat the oven to 180°C/fan 160°C/gas 4. 

Add a tbsp of oil to a large, oven and hob friendly casserole dish and heat until hot. Brown the lamb, turn the heat down and then add the onions, oregano, ground cinnamon and the rest of the olive oil. Stir well. 

Pop into the oven uncovered for 45 mins, stirring halfway. 

Remove from the oven, add the chopped tomatoes, the Apricot & Ginger Chutney and stock, stir then cover tightly 

Stir in the orzo. Cover again and cook for a further 20 mins until the orzo is cooked and the sauce thickened. Stir halfway through. 

Serve with grated Parmesan, green veg or a mixed salad. 

Tracklements Apricot & Ginger Chutney RRP £3.85 is available from fine food delis and farm shops nationwide and online at 

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