Slow cooker lamb and orzo casserole recipe | EUROtoday

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Greek cooking is a lot greater than feta and olives. Cinnamon, bay leaves and cloves add spicy heat to this wealthy and hearty casserole. It could be left to prepare dinner all day if you are out, then all you might want to do whenever you get house is stir by means of the pasta and dinner can be prepared in an hour.




Prep time: quarter-hour

Cook time: 9 hours


  • 400g lamb leg steaks
  • 1 x 400g tin crushed tomatoes
  • 2 tbsp tomato purée
  • 125ml beef inventory
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 cloves
  • 1 tsp dried oregano
  • handful of flat-leaf parsley, finely chopped
  • 125g orzo or risoni
  • crumbled feta, or shaved Parmesan or pecorino, to serve
  • handful of small basil or marjoram leaves, to serve
  • lemon wedges, to serve


  1. Heat your gradual cooker to low.
  2. Trim off any fats from the 400g lamb leg steaks and discard. Cut every lamb steak in half.
  3. Combine the 400g tin of crushed tomatoes with 2 tbsp tomato purée, 125ml beef inventory, 1 stick of cinnamon, 2 bay leaves, 2 cloves, 1 tsp dried oregano and a handful of finely chopped parsley within the bowl of the gradual cooker.
  4. Generously season with salt and pepper and provides all the pieces a very good stir. Add the lamb, nudging it into the sauce, then cowl and prepare dinner for 8 hours.
  5. Stir by means of 125g orzo, cowl and prepare dinner for 1 hour, till the lamb may be very tender and the orzo is cooked.
  6. Serve the casserole in bowls, scattered with the cheese and a few basil or marjoram leaves, with the lemon wedges on the aspect.

Recipe from The Healthy Slow Cooker by Ross Dobson (Murdoch Books, £18.99)