Arni Youvetsi Lamb And Orzo Recipes

Steps:

• Preaheat oven to 375F (190C).
• Wash and pat dry the leg of lamb. In a large baking pan (if you have an earthenware casserole - even better!), rub lamb with the lemon juice and olive oil over. Season generously with salt, pepper, oregano and thyme. Pour in wine, water, tomato puree, minced onion, garlic and cinnamon around meat. Give the sauce a stir and roast, turning meat over occasionally when you see a crust forming (to brown all sides) for 2 to 3 hours (note: Greeks like their lamb well-done, if you prefer a shorter cooking time, cook to your personal preference).
• In a large saucepan, bring plenty of water to the boil, salt generously and boil the orzo pasta for 8 minutes. Remove and drain - retain a cup of the cooking water. Add the pasta to the lamb casserole and give everything a stir to distribute orzo throughout the pan.
• Increase heat to 400F (200C) and continue to bake another 15-20 minutes, or until pasta is fully cooked and has absorbed most of the liquid in the pan (it should still be fairly 'juicy' - not dry). If the pasta is too dry, stir in enough of the pasta cooking water you've retained to keep it saucy.
• Have lots of freshly-grated parmesan or kefalotiri cheese to sprinkle over pasta at table.

Steps:

• 1. Preheat oven to 375-degrees.
• 2. Wash and pat dry the leg of lamb. Rub with the lemon juice and pour melted butter or olive oil over. Season generously with salt, pepper, oregano and thyme. Place in a large baking pan and pour wine, 1 cup water, the tomato puree, minced onion, garlic and cinnamon around meat (if you have an earthenware casserole - even better!).
• 3. Give the sauce a stir and roast, turning meat over occasionally when you see a crust forming (to brown all sides) for 1 to 1 1/2 hours (note: Greeks like their lamb well-done, if you prefer a shorter cooking time, cook to your personal preference).
• 4. In a large saucepan, bring plenty of water to the boil, salt generously and boil the orzo pasta for 8 minutes. Remove and drain - retain a cup of the cooking water. Add the pasta to the lamb casserole and give everything a stir to distribute orzo throughout the pan.
• 5. Increase heat to 400-degrees and continue to bake another 15-20 minutes, or until pasta is fully cooked and has absorbed most of the liquid in the pan (it should still be fairly 'juicy' - not dry). If the pasta is too dry, stir in enough of the pasta cooking water you've retained to keep it saucy.
• 6. Have lots of freshly-grated parmesan or kefalotiri cheese to sprinkle over pasta at table.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
• Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
• Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.