Arni Kritharoto me Feta Fouetée kai Elies Kalamatas Konfit: Slow-Braised Lamb Shoulder with Orzo Risotto, Whipped Feta, and Confit Kalamata Olives

Prepare the Lamb: Pat the lamb shoulder dry and season generously with salt and freshly ground black pepper. In a large Dutch oven or oven-safe pot, heat 2 tbsp of olive oil over medium-high heat. Sear the lamb on all sides until deeply browned and caramelized. Remove the lamb and set aside.

Braise the Lamb: Add 1 tbsp of olive oil to the same pot. Add the finely chopped onions and sauté over medium heat until softened and translucent, about 8-10 minutes. Add 4 cloves of minced garlic and cook for another minute until fragrant. Pour in the red wine, scraping up any browned bits from the bottom of the pot, and let it reduce by half.

Stir in the crushed tomatoes, lamb or beef broth, rosemary sprigs, thyme sprigs, bay leaves, and lemon zest. Bring the mixture to a gentle simmer. Return the seared lamb to the pot. Ensure the liquid mostly covers the lamb; if not, add a little more broth. Cover the pot tightly and transfer to a preheated oven at 150°C (300°F). Braise for 3 to 3.5 hours, or until the lamb is fork-tender and easily pulls apart.

Confit the Kalamata Olives: While the lamb braises, combine the pitted Kalamata olives, 1/4 cup extra virgin olive oil, 2 sprigs fresh thyme, 1 small bay leaf, and the orange peel strip (if using) in a small saucepan. Heat gently over very low heat for 45-60 minutes, ensuring the oil never fries the olives, but rather infuses them. The olives should become plump and mellow. Remove from heat and let cool in the oil.

Prepare the Whipped Feta: In a food processor, combine the crumbled feta cheese, full-fat Greek yogurt, 2 tbsp extra virgin olive oil, fresh lemon juice, and a pinch of white pepper. Process until completely smooth and creamy, scraping down the sides as needed. Stir in the finely chopped fresh dill. Taste and adjust seasoning if necessary. Transfer to a small bowl and refrigerate until serving.

Prepare the Orzo Risotto (Kritharoto): Once the lamb is nearly done, start the orzo. In a medium saucepan or wide pot, heat 2 tbsp of olive oil over medium heat. Add the remaining finely chopped onion (from the 2 large onions) and sauté until softened, about 5 minutes. Add the remaining 2 cloves of minced garlic and cook for 1 minute more. Add the orzo pasta and toast for 2-3 minutes, stirring constantly, until lightly golden.

Pour in the white wine and cook until it is completely absorbed. Begin adding the hot broth, 1 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next, similar to a traditional risotto. Continue for 15-20 minutes until the orzo is al dente and has a creamy consistency.

Finish the Orzo: Remove the saucepan from the heat. Stir in the grated Kefalotyri or Parmesan cheese, unsalted butter, and chopped fresh parsley. Season with salt and pepper to taste.

Finish the Lamb: Once the lamb is tender, carefully remove it from the pot and shred it using two forks. Strain the braising liquid into a clean saucepan, pressing on the solids to extract all flavor. Skim any excess fat from the surface of the sauce. Reduce the sauce over medium-high heat until it thickens slightly and becomes glossy. Return the shredded lamb to the reduced sauce and toss to coat.

Plate and Serve: Spoon a generous portion of the creamy orzo risotto onto each serving plate. Top with the rich, shredded lamb and its luscious sauce. Dollop a spoonful of the whipped feta alongside. Garnish with the confit Kalamata olives, fresh dill sprigs, and a lemon wedge. Serve immediately.