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Lamb wih Orzo and a Spiced Tomato Sauce

This Orzo recipe from Catherine Bell's Everyday Epicurean is my absolute favourite for a simple no-fuss but delicious weekday meal. Perfect too for a base that you can add or alter using what you have in the fridge and pantry, like what we have pictured here where we've substituted the lamb for chorizo. 


INGREDIENTS


2 Tbsp Olive Oil
12 Lamb cutlets (or one rack of lamb)
Sea salt and freshly ground pepper
1 cup Chopped onion
3 cloves Garlic, finely chopped
1/4 cup Brandy
1/2 cup White wine.
2 cups Chopped tomatoes (or 2 x 400g cans Italian tomatoes)
3/4 tsp Cinnamon
3/4 tsp Dried oregano
1/2 tsp Ground allspice
1/8 tsp Ground cloves
zest of half an orange
zest of half a lemon
1 1/2 cups Chicken stock, heated
2 Courgettes cut into large chunks
1 1/4 cups Orzo
2 Tbsp fresh mint, chopped
2 Tbsp fresh parsley. chopped

METHOD


Preheat the oven to 200C. Cook the rack of lamb for 15 mins and rest for 10 - in time to serve with the finished orzo.


Heat a large sauté pan with olive oil and add onion and garlic. Cook, stirring frequently, until the onion is lightly browned. Increase the heat and add the brandy and cook for 2 minutes. Add the wine and cook for a further 2 minutes. Stir in the tomatoes, cinnamon, oregano, allspice, cloves, orange and lemon zest. Simmer for 5 minutes.


Add the chicken stock, courgettes and orzo. Cover and cook for 15-20 minutes or until the orzo is tender and the liquid is reduced. Taste and season with salt and pepper. Stir through the fresh herbs, reserving some for the top. Serve with the sliced lamb cutlets.