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