{"id":"99b64072-5d09-4bb6-8e5a-5950ed7c035b","url":"https://recipestripper.com/recipes/99b64072-5d09-4bb6-8e5a-5950ed7c035b","source_url":"https://akispetretzikis.com/en/recipe/1448/gioyvetsi-me-arni","title":"Greek lamb with orzo - Yiouvetsi","description":"Greek lamb with orzo – Yiouvetsi by the Greek chef Akis Petretzikis. An easy recipe for this hearty, delicious main dish with lamb and orzo!","servings":8,"servings_text":"8-10","prep_time":"PT30M","cook_time":"PT140M","image_url":"https://akispetretzikis.com/photos/akisrecipes/16308/giouvetsi-me-arni.jpg","ingredients":[{"text":"2  onions","item":"onions","quantity":2},{"text":"2  carrots","item":"carrots","quantity":2},{"text":"1  Florina pepper (red pepper)","item":"Florina pepper","quantity":1,"preparation":"red pepper"},{"text":"4 tablespoon(s) olive oil","item":"tablespoon(s) olive oil","quantity":4},{"text":"salt","item":"salt"},{"text":"pepper","item":"pepper"},{"text":"1.200 g lamb","item":"lamb","quantity":1.2,"unit":"g"},{"text":"250 g red wine","item":"red wine","quantity":250,"unit":"g"},{"text":"1 tablespoon(s) tomato paste","item":"tablespoon(s) tomato paste","quantity":1},{"text":"400 g canned tomatoes","item":"canned tomatoes","quantity":400,"unit":"g"},{"text":"2 sprig(s) rosemary","item":"sprig(s) rosemary","quantity":2},{"text":"1  beef bouillon cube","item":"beef bouillon cube","quantity":1},{"text":"1 tablespoon(s) honey","item":"tablespoon(s) honey","quantity":1},{"text":"1 liter water","item":"water","quantity":1,"unit":"L"},{"text":"250 g orzo pasta","item":"orzo pasta","quantity":250,"unit":"g"},{"text":"2 stick(s) cinnamon","item":"stick(s) cinnamon","quantity":2},{"text":"2  bay leaves","item":"bay leaves","quantity":2},{"text":"mizithra cheese","item":"mizithra cheese"},{"text":"parsley","item":"parsley"},{"text":"pepper","item":"pepper"},{"text":"olive oil","item":"olive oil"}],"instructions":[{"number":1,"text":"Heat up a pot over high heat and add 2 tablespoons olive oil."},{"number":2,"text":"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."},{"number":3,"text":"At the same time, place a frying pan over high heat until it gets very hot."},{"number":4,"text":"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."},{"number":5,"text":"Deglaze the pan with the wine and transfer the lamb to the pot with the vegetables."},{"number":6,"text":"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."},{"number":7,"text":"Preheat the oven to 180ºC (350ºF) set to fan."},{"number":8,"text":"In a 30 cm ovenproof baking dish, add the orzo, the cinnamon, the bay leaves, and transfer the lamb along with its sauce."},{"number":9,"text":"Cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil and bake for 15 more minutes."},{"number":10,"text":"Serve with grated mizithra, parsley, pepper, and olive oil."}],"date_published":"2026-10-29T23:42:16.242105+00:00","date_modified":"2026-10-29T23:42:16.242105+00:00"}