Rosie Birkett’s Welsh Lamb breast, chilli and anchovy one pot orzo

  • Prep time 10 mins
  • Cook time 3 hrs 25 mins
  • Serves 2


  • 1 breast of PGI Welsh Lamb, boned
  • 1 tsp red chilli flakes
  • 6 anchovies, and 1 tbsp of the oil
  • 1 lemon, zest and juice
  • 5 sprigs of thyme, leaves only
  • 2 fat garlic cloves
  • 1 red onion, peeled and sliced
  • 1 stick of celery, finely chopped
  • A big pinch of saffron
  • 100g cherry tomatoes
  • 100ml Marsala or other aromatic, slightly sweet wine e.g. Madeira
  • 800ml chicken stock
  • 100g frozen peas
  • 150g orzo
  • A handful of fresh mint and parsley


  1. Preheat the oven to 170˚C / 150˚C fan / Gas 3.
  2. In a pestle and mortar, grind the garlic, chilli, thyme, lemon zest, half of the lemon juice, a big pinch of salt, the anchovies, and 1 tablespoon of anchovy oil into a paste. Rub the paste over the underside of the lamb and roll it up, then tie securely with string.
  3. Brown off the rolled lamb in a little olive oil in the pot you are going to roast it in. Remove the lamb, and in the same pot, fry off the onion, leek, celery, lemon zest, and saffron. Add the wine to deglaze, followed by the stock and tomatoes.
  4. Return the lamb to the pot, cover with a lid and roast for 3 hours.
  5. Remove the pot from the oven, add the orzo, and stir to coat it in the liquid, and then return to the oven for 10 minutes.
  6. Meanwhile, chop the fresh herbs and stir them into the juices with the peas, pouring over the rest of the lemon juice.
  7. Cover again and roast for a few more minutes until the peas are cooked.
  8. To serve, slice the lamb into 4 pieces. Spoon the orzo and juices into warm bowls, and top with 2 pieces of lamb per person.
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