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Clean recipe · akispetretzikis.com

Greek lamb with orzo - Yiouvetsi

Greek lamb with orzo – Yiouvetsi by the Greek chef Akis Petretzikis. An easy recipe for this hearty, delicious main dish with lamb and orzo!

Original recipe: akispetretzikis.com

Yield:
8 servings
Prep:
30 min
Cook:
140 min
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Greek lamb with orzo - Yiouvetsi

Ingredients

  1. 2 onions
  2. 2 carrots
  3. 1 Florina pepper (red pepper)
  4. 4 tablespoon(s) olive oil
  5. salt
  6. pepper
  7. 1.200 g lamb
  8. 250 g red wine
  9. 1 tablespoon(s) tomato paste
  10. 400 g canned tomatoes
  11. 2 sprig(s) rosemary
  12. 1 beef bouillon cube
  13. 1 tablespoon(s) honey
  14. 1 liter water
  15. 250 g orzo pasta
  16. 2 stick(s) cinnamon
  17. 2 bay leaves
  18. mizithra cheese
  19. parsley
  20. pepper
  21. olive oil

Instructions

  1. Heat up a pot over high heat and add 2 tablespoons olive oil.
  2. Coarsely chop the onions, cut the carrots into half-moons, the pepper into cubes, and add them to the pot. Season with salt and pepper, and sauté until they are caramelized.
  3. At the same time, place a frying pan over high heat until it gets very hot.
  4. Cut the lamb into 3-4 cm pieces, add salt, pepper, 2 tablespoons olive oil, and transfer it to the pan. Let it turn nicely golden brown on all sides, for 3-4 minutes.
  5. Deglaze the pan with the wine and transfer the lamb to the pot with the vegetables.
  6. Add the tomato paste, the canned tomatoes, the rosemary, the beef bouillon cube, the honey, the water, and stir. Cover with the lid, and simmer on low heat for 1 ½ hour.
  7. Preheat the oven to 180ºC (350ºF) set to fan.
  8. In a 30 cm ovenproof baking dish, add the orzo, the cinnamon, the bay leaves, and transfer the lamb along with its sauce.
  9. Cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil and bake for 15 more minutes.
  10. Serve with grated mizithra, parsley, pepper, and olive oil.