Tomatoey rice cooked under roast lamb?

[zam72]

A long while ago I had at someone's house a roast lamb where they'd had a dish of rice with tomatoes underneath which a bit of the juices had run into.

Anybody had anything similar and know the recipe?

I'm just a bit as to whether you'd pre-cook the rice and how long to leave it in etc. It was really, really delicious (had it over 20 years ago and still drooling about it - had lots of yummy crispy bits and lovely lambyness!).

Thanks!

I am not sure of that, but wondered if it was rice or orzo pasta (because it looks like fat rice!!)?

If it is orzo, which incidentally is fab - you can get it from most major supermarkets or foreign food retailers, gets used a lot in Med cooking- you put it in with lamb/tomatoes/stock/water etc in the terracota pot uncooked, and it cooks in the juices.

I like orzo too...but I'm not sure it would've been available back then (talking 20 years ago). But hadn't really thought of using uncooked orzo in the juices - that would be yum. One for the recipe banks....thanks!