Matt Prestons Greek lamb tray bake

Ingredients

• 1 tbs extra virgin olive oil
• 1kg boneless lamb shoulder, trimmed, cut into 5cm pieces
• 2 onions, chopped
• 3 oregano sprigs, plus extra 1/2 cup chopped oregano leaves
• 2 bay leaves
• 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 400g can chopped tomatoes
• 1 1/2 cups (280g) orzo or risoni pasta
• 250g cherry tomatoes
• 1/2 cup (75g) pitted kalamata olives
• Finely grated zest of 1/2 a lemon and juice of 2 lemons
• 2 tsp caster sugar
• 100g crumbled feta

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