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