Slow cooked lamb chops with leek, silverbeet and orzo
A wintery shoulder chop dish for the whole family
4
Serves
15 mins
Prep Time
3 hrs
Cook Time
Recipe author
Zoe Lloyd
This recipe is based on the Greek dish ‘Youvetsi’, a comforting and nostalgic casserole that both my grandmother and mum cook in their repertoire. The smell of lamb chops slowing cooking in the oven with oregano, paprika and cinnamon takes me right back to our big family dinners - that unique taste of Greece.
Cooking tip:
Use the light green and a good part of the dark green part of the leek. Don’t throw away the top woody part, it is great to use when making stock and has lots of flavour.
This recipe is based on the Greek dish ‘Youvetsi’, a comforting and nostalgic casserole that both my grandmother and mum cook in their repertoire. The smell of lamb chops slowing cooking in the oven with oregano, paprika and cinnamon takes me right back to our big family dinners - that unique taste of Greece.
Rate this recipe
Share
Ingredients
For the lamb chop casserole
4 Quality Mark lean lamb shoulder chops
2 Tbsp olive oil
plus extra for drizzling
1 tsp flaky salt
½ teaspoon ground black pepper
1 large onion
thinly sliced
1 leek
well washed and thinly sliced
5 large silverbeet
both leaves and stalks cut into 1cm thick slices
4 large garlic cloves
finely chopped
2 Tbsp dried oregano
1 Tbsp paprika
1 tsp ground cinnamon
2 x 400g cans chopped tomatoes
200ml reduced salt beef stock
100ml water
2 bay leaves
200g orzo
or risoni
a handful flat-leaf parsley
2 small dill sprigs
roughly chopped
Serving suggestion
300g roasted Brussels sprouts
or broccoli with a lemon vinaigrette
Method
For the slow cooked lamb chops
1
Heat the oven to 160ºC. Put the oven rack in the middle shelf of the oven.
2
Rub both sides of the lamb chops with 2 tablespoons of the olive oil and season with salt and pepper. Heat a large frying pan over medium-high heat.
3
Add the lamb chops and brown on both sides before transferring to a large ovenproof casserole dish. Lower the heat and add the remaining oil.
4
Add the onion and leek and cook gently until soft, about 10 minutes.
Start Timer
5
Add the silverbeet, garlic, oregano, paprika and cinnamon and cook for 2 minutes.
Start Timer
6
Pour in the chopped tomatoes, stock and water and bring to the boil.
7
Pour over the lamb chops, pop in the bay leaves and cover with the lid. Put in oven and cook for 2 ½ hours until the lamb starts pulling away from the bone.
Start Timer
8
Meanwhile, cook the orzo in lightly salted boiling water according to the packet instructions. (Run under cold water to arrest cooking, drain well and set aside).
9
Remove the casserole dish from oven and transfer the lamb to a plate. Stir in the orzo, then return the lamb to the dish, then back in the oven for a further 15 minutes with the lid off.
Start Timer
10
Before serving, sprinkle with fresh herbs and drizzle with a little olive oil. Serve immediately.
