Lamb Baked with Orzo

Ingredients

• 1/2 cup olive oil
• 3 1/4 pounds lamb shoulder, trimmed and cut into 2-to-2 1/2-inch pieces
• 3 cups pureed tomatoes, peeled, fresh or canned
• 4 cloves garlic, sliced
• 1 tablespoon red-wine vinegar
• 1/2 teaspoon sugar
• Coarse salt and freshly ground pepper
• 4 tablespoons unsalted butter
• 1 pound 2 ounces orzo pasta
• 3 cups hot water
• 1 tomato, cored and thinly sliced
• 1/2 cup grated kefalotiri or Parmesan cheese, plus more for garnish

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