Youvetsi (Greek Baked Lamb with Orzo)

🧂 Ingredients

• 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)

👨‍🍳 Instructions

1. 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.

   ⏱️ 15 minutes
2. 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.

   ⏱️ 8 minutes
3. 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.

   ⏱️ 5 minutes
4. 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.

   ⏱️ 2 hours
5. 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.

   ⏱️ 5 minutes
6. 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.

   ⏱️ 25 minutes
7. 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.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓For extra flavor, marinate the lamb overnight with some herbs like oregano and thyme.
• ✓The cinnamon stick is crucial for the authentic Greek flavor profile; don't skip it!
• ✓Orzo 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.
• ✓Kefalotiri 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving