Meanwhile, prepare the orzo according to the package instructions for 4 servings. 2 onions, sliced. Add the lamb and sprinkle with 1/2 teaspoon of salt and a good grinding of black pepper. 1 tbsp fresh oregano (1 tsp if using dried) 2 cinnamon sticks snapped in half. Add the garlic. Return to the hot oven and bake until pasta is cooked and very little liquid remains, 30 minutes to 1 hour. Add the cooked lamb back to the pot, give it a good stir, then cover the pot and leave it to cook, stirring from time to time, for 20 minutes. This traditional Greek stew recipe, known as youvetsi (yoo-VEH-tsee), can be made with beef or lamb. Recipe from Good Food magazine, April 2008. Entertaining doesn't have to equal stress, this spruced up one-pot is perfect for people with little time for preparation. Taste and add salt and pepper to taste (keeping in mind you'll be sprinkling a touch of feta and olives on, which will add to the saltiness). Cook, stirring to break it apart, until it is nicely browned. And you only have to dirty two pots! 800ml lamb stock or water; 400g orzo pasta; Greek kefalotyri or pecorino cheese, grated, to serve; METHOD. Once baked, remove the lamb and stir through the parsley, olives and zest and juice of the lemon. To serve, mound the orzo around the leg of lamb and pass the grated cheese separately to be sprinkled over the pasta. Stir in the spices (cinnamon, oregano, cumin, coriander, and red pepper)and cook until they start smelling toasted and fragrant (1 to 2 minutes). Sprinkle with grated Parmesan and serve with crusty bread. At this point, stir in the fresh spinach and cook just a couple more minutes until the spinach is wilted. Olive oil. Toss the orzo with the 2 tablespoons of olive oil, the lemon juice, and all of the parsley, adding a bit of pasta water at a time, if you feel it needs additional liquid. Add the onion and sauté for 5-10 minutes, until soft. A filling—and exciting—lamb dinner that goes from stove to the table in under an hour. Spread the orzo out on an enormous serving platter. ½ tsp ground cumin. Add feta cheese and mix until … 1 Heat 1 tbsp oil in a casserole and brown the lamb in batches (adding more oil if needed), until golden; set aside on a plate. How to Make Greek Lamb with Orzo . Add water and orzo directly to the roasting pan. Greek Lamb with Spinach and Orzo 4 Ratings This lamb roast, slow-cooked with herbs and lemon and served with orzo, spinach, and feta cheese, is like a culinary visit to the … Sign up for the Recipe of the Day Newsletter Privacy Policy. Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until … The thing that makes this recipe to stand out is that the orzo pasta absorbs all the flavor of the beef because it is … A good red wine, on the dry side, is a highly recommended companion here. … Quote BBH25. If you don't happen to have a covered ceramic baker, don't worry. 28 ounces can whole tomatoes, drained and crushed with your hands, 1/4 cup Kalamata olives, pitted and finely chopped. In a good sized Dutch oven or other heavy-bottomed pan, heat one tablespoon of olive oil over medium-high heat until it is shimmering. Perfectly seasoned lamb meatballs nuzzled in lemony, buttery Greek Orzo topped with fresh dill, sitting on a bed of mouthwatering baba ganoush. Wait for the wine to evaporate. Parmesan cheese to serve Step-by-Step . Squish the tomatoes between your fingers to crush them thoroughly. Add the cooked lamb back to the pot, give it a good stir, then cover the pot and leave it to cook, … Greek lamb with Orzo: 1kg boned shoulder of lamb, diced. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Then, add the can of diced tomatoes and 2 cups of water. Serve hot with the chops, accompanied by the Tsatsiki. Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender. Turn the rack of lamb over, place on top of the orzo and bake for 20-25 minutes. Cover again, then cook for a further 20 mins, stirring halfway through. The process is straightforward, but this fragrant, saucy dish doesn't taste that way when it's finished; in terms of eating and cooking, it's a win-win. Add tomatoes and red wine to pot, and add just enough water or stock to cover the lamb… Yiouvetsi is a type of pot used in Greece, but this can be made in any oven-proof baking dish or pan. Spoon the lamb and sauce all over … Reserve 1/2 cup of pasta water. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. This one-pot meal is beyond delicious and … The meat is cooked in a rich tomato sauce together with orzo pasta and finished with a heap of grated kefalotyri cheese on top. ½ tsp ground cinnamon. Add the tinned … Add the lamb and sprinkle with 1/2 teaspoon of salt and a good grinding of black pepper. Add the tomato, stir, and season to taste with salt. Return the lamb to the pan, then stir in the rosemary, allspice and bay leaves. Place the orzo pasta in an oven tray along with the meat and sauce (remove the cinnamon stick) and … Lamb dishes were everywhere – some cooked with flinty retsina, some with olives, some spiked with heat from tiny dried chillies. Toss the orzo with the 2 tablespoons of olive oil, the lemon juice, and all of the parsley, adding a bit of pasta water at a time, if you feel it needs additional liquid.Spread the orzo out on an enormous serving platter. The recipe calls for the traditional kritharaki (orzo pasta) but works well with other types of pasta. Heat oven to 180C/fan 160C/gas 4. Easy to make in your Instant Pot or stovetop. Bake, uncovered, for 45 mins, stirring halfway. Add lamb and brown on all sides. In the meantime, heat another pan, add 3 tbsps of olive oil and the orzo pasta and sauté, until golden. BBC Good Food Show Summer Save 25% on early bird tickets. Stir in the whole tomatoes, crushed by hand. Return onion mixture to pot. Cook, stirring occasionally, until the onions are softened and golden, about 5 minutes. “Greek” Lamb with Orzo “Greek” Lamb with Oricchiette Amanda (l.) and Merrill (r.) Food 52 is a food ‘community’ headed by Amanda Hesser and Merrill Stubbs. Add remaining oil to pot and heat until shimmering. Stream your favorite Discovery shows all in one spot starting on January 4. Stir in the tomato puree and pour in the red wine. In a good sized Dutch oven or other heavy bottomed pan, heat the one tablespoon of olive oil over medium-high heat until it is shimmering. Remove the cinnamon sticks, then stir in the orzo. The recipe starts off with a boneless leg of lamb that is cut into chunks and simmered till it is soft and tender along with vegetables, orzo, and chickpeas. Drain the orzo. Cook, stirring to break it apart, until it is nicely browned. 2 pints of hot stock (you could use veg, chicken or lamb) 400g orzo. This Greek lamb and orzo soup is so hearty and delicious that I often serve it at dinner parties and it instantly becomes everyone’s favorite!. Bring to a boil, then turn down to a simmer and simmer, uncovered, for 15 minutes. Remove the lamb with a slotted spoon and drain on a paper towel-lined plate, reserving 2 tablespoons of the fat. Heat 2 tbsp of the oil in a large casserole and brown the lamb … 400g can chopped tomatoes. All rights reserved. Youvetsi is a flavorful traditional Greek beef stew with orzo pasta and gets its name from the homonymous baking dish usually made of clay. Cook for a further 20 minutes or until the orzo is plump and tender, stirring halfway (see Keys to Perfection). It’s flavorful, comforting and easy to make too. Spoon the lamb and sauce all over the top, then sprinkle with the feta and chopped olives. The orzo should be cooked and the sauce thickened. You can also serve the orzo in a separate bowl. I’ve taken a simpler route here, then, somewhat paradoxically, fancied it up right at the end, as if to amplify its Greek origins, with the addition of feta and fresh oregano. Amanda is likely most famous from having edited the Essential New York Times Cookbook, the 2010 revision of […] Cook the crushed tomatoes in the spices, stirring occasionally, for 10 minutes. Youvetsi (Greek beef or lamb and orzo stew) March 27, 2016 by Caroline's Cooking Youvetsi is a delicious Greek stew made with beef or lamb and orzo cooked in a tasty tomato-based sauce. Return the pot to the stovetop and add olive oil and the onion (still over medium-high). Stir in the orzo, return the pan to the middle shelf of the oven and bake, uncovered 10 to 15 minutes until the orzo is heated through. Add the orzo and cook until al dente, about 7 or 8 minutes. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. While the lamb and tomatoes are simmering together and marrying their flavors, bring a large pot of well-salted water (it should taste like sea water) to a boil. © 2020 Discovery or its subsidiaries and affiliates. This Greek Orzo & Lamb Casserole (Giouvetsi) is the ultimate Greek comfort food – tender meat and orzo cooked in a rich tomato sauce. Taste for seasoning. Cook for 1 … By the Tsatsiki little time for preparation known as youvetsi ( yoo-VEH-tsee ), can be with! Turn down to a simmer and simmer, uncovered, for 45 mins, stirring break! Spiked with heat from tiny dried chillies well with other types of pasta with. 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