Simon Lawson is the executive chef of Sydney's Agape Organic Restaurant & Bar and is passionate about organic produce and sustainability.





Average: 3 (3 votes)


  • 1 tbsp rice bran oil
  • 200 g diced lamb shoulder
  • 4 globe artichokes, trimmed
  • 1 kg Jerusalem artichoke, washed, quartered
  • 4 medium tomatoes
  • 6 cloves garlic
  • 6 small brown onions, peeled, halved
  • 1 tsp chopped rosemary
  • 100 ml red wine
  • 100 g royal quinoa
  • 500 ml beef stock or water
  • 1 tbsp butter

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


You'll need a slow cooker with a pressure cook mode for this recipe.

Heat the rice bran oil in a slow cooker. Add the lamb and seal on all sides until brown. Add the artichokes, tomatoes, garlic, onion, rosemary, red wine, royal quinoa and stock.

Cover and switch to pressure cook mode. Set timer for 35 minutes. Carefully remove the lid. Add the butter. Season with salt and pepper.

Didive among plates and serve with mashed potato or warm spelt bread.

Matching wine: Tamburlaine 2009 Orange Reserve Syrah Shiraz