Slow cooked lamb chops with leek, silverbeet and orzo
A wintery shoulder chop dish for the whole family
Serves
4
Prep Time
15 mins
Cook Time
3 hrs
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.
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ShareIngredients
4 Quality Mark lean lamb shoulder chops
2 Tbsp olive oil
plus extra for drizzling1 tsp flaky salt
½ teaspoon ground black pepper
1 large onion
thinly sliced1 leek
well washed and thinly sliced5 large silverbeet
both leaves and stalks cut into 1cm thick slices4 large garlic cloves
finely chopped2 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 risonia handful flat-leaf parsley
2 small dill sprigs
roughly chopped
300g roasted Brussels sprouts
or broccoli with a lemon vinaigrette
Method
Heat the oven to 160ºC. Put the oven rack in the middle shelf of the oven.
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.
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.
Add the onion and leek and cook gently until soft, about 10 minutes.
Add the silverbeet, garlic, oregano, paprika and cinnamon and cook for 2 minutes.
Pour in the chopped tomatoes, stock and water and bring to the boil.
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.
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).
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.
Before serving, sprinkle with fresh herbs and drizzle with a little olive oil. Serve immediately.
Nutrition Information per Serving (693g)
This nutrition analysis is based on 4 serves and doesn't include the extra vegetables to serve.
