One-pot lamb, spinach and orzo stew

Cut 3 lb boneless lamb into cubes. Heat olive oil in the pot over medium-high heat.

Brown the lamb in batches, seasoned with a little salt and pepper, 2 to 3 minutes per side until golden; transfer to a plate.

Add one finely chopped onion with a little more olive oil and a pinch of salt; release the browned lamb bits with a wooden spatula and cook until soft.

Add four finely grated garlic cloves and warm through a few seconds.

Return the lamb with a 15-ounce can of crushed tomatoes, salt, pepper and a pinch of red pepper flakes; rinse the can with water, adding enough to almost cover the lamb.

Cover and bring to a boil, then reduce to medium and cook about 45 minutes until soft and tender.

Add a pound of baby spinach and let it wilt; taste and adjust salt and pepper.

Add 1.5 cups orzo, a little more salt, a quarter cup lemon juice and 4 cups water; taste.

Bring to a boil, reduce to medium-low, cover and simmer 15 to 20 minutes until the orzo is al dente, adding liquid if it absorbs a lot (it took exactly 15 minutes).

Leave it a little soupy; the orzo absorbs the liquid as it sits. Serve topped with freshly chopped parsley and more lemon juice if liked.