John Torode’s roast Welsh Lamb with orzo and olives (Greek-style)

  • Prep time 20 mins
  • Cook time 45 mins
  • Serves 4


  • 1 rack of PGI Welsh Lamb, 8 bone
  • Salt and pepper
  • 100g orzo
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 2 courgettes, diced
  • 20ml olive oil
  • Salt and pepper
  • 1tsp paprika
  • 1 tin of chopped tomatoes
  • 50g green olives, pitted
  • 220ml water


  1. Preheat the oven to 180°C / 160°C fan / Gas 4.
  2. Trim the rack of lamb well but leave some fat on. The big bit of sinue at the bottom needs to go.
  3. Score the lamb fat all the way through to the flesh and then season the whole thing with a little salt and place it into a cold pan fat side down.
  4. Turn the heat on low and render the fat slowly for 10 minutes.
  5. Turn the rack over and seal the meat and season with pepper
  6. Place the rack on top of the orzo and cook for 25 minutes.

For the orzo

  1. In a large casserole soften the onions with the garlic. Add the courgettes and season well. Add the paprika and stir and cook for 2 minutes until fragrant.
  2. Add the orzo and stir so it’s all mix together. Add the tin of tomatoes and the olives along with the water and stir.
  3. Bring to a simmer and cook for 10 minutes on the stove.
  4. Place the browned lamb rack (as above) on top of the orzo and bake for 25 minutes.
  5. Serve with some tzatziki.
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