Serves 3–4 people
500g Lamb neck, cleaned (bone-in).
20g Olive oil.
50g Butter (divided).
3 Small onions, coarsely chopped.
1 Whole head of garlic (half left as whole cloves, half minced).
500ml Beef stock.
500ml Water.
60g Date molasses (Dibs).
25g Dijon mustard.
1 tsp Ground cumin.
¾ tsp Smoked paprika.
½ tsp Ground coriander.
1 tsp Salt (or to taste).
½ tsp Black pepper.
300g Orzo pasta.
20–30g Medjool dates, chopped.
100g Greek yogurt.
50g Feta cheese, crumbled.
A small handful of finely chopped parsley.
Browning the Meat: Heat the olive oil and half of the butter in a pressure cooker. Season the lamb neck and sear it on all sides until it develops a deep golden-brown color.
Preparing the Sauce: Add the onions, whole garlic cloves, beef stock, water, date molasses, Dijon mustard, spices, salt, and pepper. Stir gently to combine.
Pressure Cooking: Seal the pressure cooker and set over high heat until it whistles. Then, reduce the heat and cook for 50 minutes until the meat is very tender.
Shredding the Lamb: Carefully open the pressure cooker, remove the meat, and pull it off the bone. Strain the cooking liquid and keep it hot.
Cooking the Orzo: In a separate pot, melt the remaining butter and sauté the minced garlic and a bit of onion until softened. Add the orzo and toast it slightly while stirring.
Simmering: Gradually add the reserved cooking liquid to the orzo, ladle by ladle, stirring continuously until the orzo is cooked through and reaches a creamy consistency.
Combining: Fold most of the shredded lamb into the orzo, along with the chopped dates and parsley. Stir well and adjust the seasoning if necessary.
Serving: Plate the orzo and garnish with the remaining shredded lamb, a dollop of Greek yogurt, crumbled feta cheese, and a sprinkle of parsley. Finish with a light drizzle of date molasses. Serve hot.
