Greek lamb with orzo - Yiouvetsi
Recipe: https://recipestripper.com/recipes/99b64072-5d09-4bb6-8e5a-5950ed7c035b
Original source: https://akispetretzikis.com/en/recipe/1448/gioyvetsi-me-arni
Recipe image: https://akispetretzikis.com/photos/akisrecipes/16308/giouvetsi-me-arni.jpg

Greek lamb with orzo – Yiouvetsi by the Greek chef Akis Petretzikis. An easy recipe for this hearty, delicious main dish with lamb and orzo!
Yield: 8-10
Prep time: PT30M
Cook time: PT140M

Ingredients
- 2  onions
- 2  carrots
- 1  Florina pepper (red pepper)
- 4 tablespoon(s) olive oil
- salt
- pepper
- 1.200 g lamb
- 250 g red wine
- 1 tablespoon(s) tomato paste
- 400 g canned tomatoes
- 2 sprig(s) rosemary
- 1  beef bouillon cube
- 1 tablespoon(s) honey
- 1 liter water
- 250 g orzo pasta
- 2 stick(s) cinnamon
- 2  bay leaves
- mizithra cheese
- parsley
- pepper
- 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.