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Youvetsi
Greek Baked Lamb with Orzo
A comforting and flavorful Greek one-pot dish featuring tender lamb shoulder braised in a rich tomato and spice sauce, then baked with orzo pasta until perfectly cooked. Kefalotiri cheese adds a salty, savory finish.
ð§ ææ
- 1 kg Lamb shoulder(Cut into 2-inch chunks)
- 300 g Orzo pasta
- 400 g Crushed tomatoes(Canned or fresh)
- 1 large Yellow onion(Finely chopped)
- 4 cloves Garlic(Minced)
- 1 whole Cinnamon stick
- 1 dried Bay leaf
- 120 ml Red wine(Optional, but adds depth)
- 500 ml Beef or lamb broth
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 100 g Kefalotiri cheese(Grated, for topping)
ðšâð³ äœãæ¹
- 1
Preheat your oven to 160°C (320°F). Season the lamb chunks generously with salt and pepper. Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the lamb in batches until deeply browned on all sides, about 3-4 minutes per batch. Remove the lamb and set aside.
â±ïž 15 minutes - 2
Reduce the heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes, scraping up any browned bits from the bottom. Add the minced garlic and cook for another minute until fragrant.
â±ïž 8 minutes - 3
If using red wine, pour it into the pot and let it simmer for 2-3 minutes, scraping the bottom to deglaze. Stir in the crushed tomatoes, beef or lamb broth, cinnamon stick, and bay leaf. Return the browned lamb to the pot. Bring the liquid to a gentle simmer.
â±ïž 5 minutes - 4
Cover the pot tightly with a lid or foil. Transfer to the preheated oven and braise for 2 hours, or until the lamb is very tender and almost falling apart. Check occasionally and add a splash more broth if it looks dry.
â±ïž 2 hours - 5
Remove the pot from the oven. Stir in the orzo pasta, ensuring it's submerged in the liquid. If the mixture seems too thick, add a little more broth or hot water until it reaches a consistency where the orzo can cook evenly. Season with salt and pepper to taste.
â±ïž 5 minutes - 6
Increase the oven temperature to 190°C (375°F). Return the uncovered pot to the oven and bake for 20-25 minutes, or until the orzo is al dente and has absorbed most of the liquid. The top should be slightly golden.
â±ïž 25 minutes - 7
Remove from the oven. Discard the cinnamon stick and bay leaf. Sprinkle the grated Kefalotiri cheese evenly over the top. Let it rest for 5-10 minutes before serving, allowing the flavors to meld and the cheese to soften.
â±ïž 10 minutes
ð¡ ããã®ã³ã
- âFor extra flavor, marinate the lamb overnight with some herbs like oregano and thyme.
- âThe cinnamon stick is crucial for the authentic Greek flavor profile; don't skip it!
- âOrzo will absorb the liquid as it cooks, so ensure there's enough moisture for it to become tender. Adjust with broth or water if needed.
- âKefalotiri is a hard, salty Greek cheese. If unavailable, a good quality Pecorino Romano or even Parmesan can be substituted, though the flavor will differ slightly.
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- Substitute beef chuck or pork shoulder for lamb.
- Use Kritharaki (a different shape of Greek pasta) instead of orzo.
- Add a pinch of red pepper flakes for a hint of spice.