Although an Italian pasta, orzo is very popular also in Greece.
Cut lamb into chunks – I used lamb neck fillet, but shoulder would also be good. Toss in seasoned flour and brown quickly in olive oil,
then scoop out into a casserole dish. Chop an onion and cut a stick of celery into 2 cm chunks and fry in oil together with Chantenay carrots
for 4-5 minutes, stir in 3-4 chopped tomatoes, together with a half cup of white wine and a cup of stock (or water), a sprig of rosemary
and a tsp of ground cinnamon. Bring to a simmer, season with salt and freshly-ground black pepper and pour this over the lamb, cover the casserole
and bake in a 160°C oven for 40 minutes. Then add ¾ -1 cup of orzo, depending on how hungry you are (this is for two!), and continue to bake for
another 20 minutes, until the pasta is cooked. Check half way through to see if more water/stock is needed, it shouldn't be too dry, nor too soupy!
Serve garnished with crumbled feta cheese and chopped parsley.