Yiouvetsi
Submitted by donnaern
Greek lamb baked with orzo pasta in tomato sauce with cinnamon and cloves. The orzo absorbs all those rich, spiced pan juices.
YIELD
4 - 6 ServingsPREP
30 minCOOK
55 minREADY
1 hrsSunday dinner, Greek grandma style.
Yiouvetsi is pure comfort: lamb chops or leg pieces roast until fall-apart tender, then orzo pasta joins the party, soaking up all those incredible tomato and cinnamon-spiced juices.
A generous shower of salty feta and kefalotiri cheese melts over the top.
This is the dish that fills the house with the kind of aroma that brings everyone to the table.
Chef Tips
- Use bone-in lamb for the most flavorful sauce
- Stir the orzo occasionally so it cooks evenly and doesn’t clump
- Add liquid gradually; the pasta should be saucy, not soupy
- Let it rest 5 minutes before serving for the juices to settle
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Have meat retailer cut chops about 4 cm (1¼ inches) thick.
Alternatively purchace a leg of lamb and have it cut into 6 pieces.
Place lamb in a baking dish and spread or pour oil or butter on top.
Bake in a moderate oven for 20 minutes.
Add onion to dish and return to oven for further 10 minutes.
Add tomato purée, chopped tomatoes, cloves, cinnamon bark and salt and pepper to taste.
Baste meat with liquid and cook for futher hour until meat is tender, adding a little of the water or stock if necessary.
When meat is cooked add water or stock and stir in pasta. Cook for another 20 minutes, stirring occasionally, and adding a little more liquid if mixture looks dry.
When pasta is tender, sprinkle cheese over pasta and return to oven for 5 minutes.
Serve immediately.
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