Fragrantlamb and orzo
casserole
SERVES4.HANDS-ONTIME 15 MIN,
SLOW COOKER TIME 7½ HOURSThecasserolecanbeleftto
cookalldaywhileyou’reatwork,
thenwhenyougethomeallyou
doisstirinthepastaanddinner
will be ready in an hour.MAKE
AHEADCool,coverandchillany
leftoversforupto3 days.
Reheatgentlywithanextra
splashofwaterif it’slookingdry.ROSS’S
TIPKefalogravierais a hard,
salty,Greeksheep’scheese- parmesanshavingsor
crumbled feta will work too. - 400glamblegsteaks
- 400gtinchoppedtomatoes
- 2 tbsptomatopurée
- 125mlbeefstock
- 1 cinnamonstick
- 2 bayleaves
- 2 cloves
- 1 tspdriedoregano
- Handfulfinelychopped fresh
flatleafparsley - 125gorzoorrisonipasta
- 30gkefalogravieracheese,
crumbled(seeRoss’stip) - Smallhandfulfreshbasil
ormarjoramleaves - Lemon wedges to serve
1 Heatyourslowcookertolow.
Trimoffanyfatfromthelamband
discard.Cuteachlambsteakinhalf.
2 Putthetomatoes,tomatopurée,
stock,cinnamon,bayleaves,cloves,
oreganoandparsleyintheslow
cooker.Seasonwithsaltandpepper
andgiveit alla goodstir.Addthe
lamb,nudgingit intothesauce,then
coverandcookfor6½hours.
3 Stirintheorzo,re-coverandcook
for1 houruntilthelambisvery
tenderandtheorzoiscooked.
4 Servethecasserolescattered
withthecheeseandbasil/marjoram,
withlemonwedgesontheside.
PERSERVING393kcals,15.4gfat
(6.6gsaturated),34.7gprotein,
27.2gcarbs(5.4g sugars), 0.4g salt,
3.4g fibre →Iusemyslowcooker
tomakehealthymeals
thatarepackedwith
flavour.Andby
‘healthy’I don’tmean
followingfads.I find
inspirationinthe
freshnessofIndian,
MiddleEastern,
Mediterranean
andNorthAfrican
flavours.Cleanchilliheat,aromaticherbs
andspices,full-throttleflavoursandlayered
spiceblendsworksowellina slowcooker.
Withlittleconsciouseffort,muchofthefood
I makeinmyslowcookerisalsogluten-free,
vegan or vegetarian. ROSS DOBSONROSSDOBSON’S
STORY
TheAustralian
chef,foodstylist
andprolific
cookbookauthor
alreadyhas 13
bookstohis
name.Whenhe’s
notwriting,he’s
keptbusyasthe
chef/ownerof
twoSydney
restaurants,
CafeatLewers
andTheUnion
tapasbar.
There’snevera
dull moment...