GREEK LAMB WITH ORZO
Entertaining doesn't have to equal stress, this spruced up one-pot is perfect for people with little time for preparation
Provided by Mary Cadogan
Categories Dinner, Main course
Time 2h55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 696 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.68 milligram of sodium
ARNI YOUVETSI (LAMB AND ORZO)
This is a traditional 'Sunday Lunch' dish. The orzo (a kind of pasta that is shaped like large grains of rice) cooks in the liquid released by the lamb and tomato and becomes very tasty. Many make it with a cut of beef suitable for roasting, cut into large pieces, or even with chicken pieces.
Provided by Marsha Gardner
Categories Other Main Dishes
Number Of Ingredients 13
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.
YOUVETSI (TRADITIONAL GREEK ORZO BAKE)
If you are looking for an authentic dish from Greece, this recipe is for you! I grew up eating this, one of my favorite meals! It's usually made with veal or lamb stew meat but my family has always used chicken, which is delicious! You can use whichever you prefer! Either way this baked orzo dish will melt in your mouth! It may sound like a lot of work, but the preparation is very little! The majority of it is cooking time!
Provided by STEFADOURAKI
Categories World Cuisine Recipes European Greek
Time 2h30m
Yield 10
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan over medium heat; cook meat until browned on all sides, about 5 minutes. Add pureed tomatoes, garlic, sugar, salt, and pepper. Cover and simmer for 1 hour, stirring occasionally. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a medium skillet over medium heat and add the orzo. Saute until slightly brown, 3 to 5 minutes. Transfer orzo to a baking pan, spreading it out evenly. Remove meat from the saucepan and place on top of the orzo. Pour tomato sauce evenly over meat. Add hot water. Cover with aluminum foil.
- Bake in the preheated oven until all water is absorbed and orzo is soft, about 1 hour. If the dish becomes too dry, add more water during baking.
Nutrition Facts : Calories 575.6 calories, Carbohydrate 37.6 g, Cholesterol 109.8 mg, Fat 35.2 g, Fiber 2.2 g, Protein 27.3 g, SaturatedFat 14.6 g, Sodium 234.8 mg, Sugar 4 g
LAMB BAKED WITH ORZO
Try this classic Greek recipe from chef Vefa Alexiadou's "Vefa's Kitchen" cookbook for a warm and filling family dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Add lamb, working in batches if necessary, and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Return lamb to skillet and add pureed tomatoes, garlic, vinegar, and sugar; season with salt and pepper. Cover and simmer for 1 hour.
- Meanwhile, melt butter in a medium nonstick skillet. Add orzo and cook, stirring constantly, until lightly golden, about 5 minutes. Transfer orzo to a large baking dish or six individual sized baking dishes.
- Preheat oven to 350 degrees.
- Transfer lamb mixture to baking dish or dishes with orzo. Carefully add hot water to dish and cover with parchment paper-lined aluminum foil. Place baking dish on a rimmed baking sheet and transfer to oven; bake for 1 1/2 hours.
- Remove baking dish from oven and top lamb with tomato slices and cheese; season with salt and pepper. Return to oven and bake, uncovered, adding a little more water if necessary, until liquid is almost completely absorbed and pasta is al dente, about 30 minutes. Serve immediately with more cheese, if desired.
ARNI YOUVETSI (LAMB AND ORZO)
This is a traditional 'Sunday Lunch' dish. The orzo (a kind of pasta that is shaped like large grains of rice) cooks in the liquid released by the lamb and tomato and becomes very tasty. Many make it with a cut of beef suitable for roasting, cut into large pieces, or even with chicken pieces.
Provided by evelynathens
Categories One Dish Meal
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 957.2, Fat 52.9, SaturatedFat 18.5, Cholesterol 189.9, Sodium 175, Carbohydrate 50.4, Fiber 3.6, Sugar 5.6, Protein 61.5
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