BAKED LAMB AND ORZO (ARNI YOUVETSI)
Steps:
- Preheat the oven to 350 degrees F.
- Rub the lamb with olive oil and sprinkle very liberally with salt and pepper. Sear the lamb in a heavy bottomed skillet. Transfer to a casserole dish.
- Add a little olive oil to the skillet, then add the onions. Cook until tender, then stir in the garlic and tomato paste and cook until they start to become incorporated with the onions. Add the diced tomatoes and broth and bring to a boil; season to taste with salt and pepper. Add the liquid to the lamb casserole. Cover it and bake until the lamb is very tender, about 2 hours 30 minutes.
- Add the orzo and stir. Add some hot water if it starts to look dry and continue to bake, uncovered, until the orzo is cooked, 20 to 30 minutes.
- Serve pieces of the lamb alongside the orzo and top generously with your choice of cheese.
GREEK LAMB AND ORZO
This is an easy meal to prepare and it tastes great. You can substitute the lamb with beef if you want. Serve with plain yogurt if desired.
Provided by fire00starter
Categories World Cuisine Recipes European Greek
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat a large saucepan over medium-high heat. Stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. Stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. Bring to a boil; reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 33.6 g, Cholesterol 50.6 mg, Fat 11 g, Fiber 2.5 g, Protein 18.8 g, SaturatedFat 4.4 g, Sodium 445.3 mg, Sugar 6.3 g
LAMB SHANKS & ORZO
Steps:
- Preheat the oven to 325 degrees.
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess. In a large (13-inch) Dutch oven such as Le Creuset, heat 3 tablespoons of the grapeseed oil over medium-high heat. Add 2 lamb shanks and cook for 10 minutes, turning every few minutes, until browned on all sides. Transfer the shanks to a plate, add more grapeseed oil, and brown the remaining 2 shanks.
- Wipe out the Dutch oven with a paper towel, add the olive oil, and heat over medium to medium-high heat. Add the onions, carrots, celery, and rosemary and cook for 8 to 10 minutes, until the vegetables are tender. Add the garlic and cook 1 more minute. Add the tomatoes, beef broth, wine, 4 teaspoons salt, and 2 teaspoons pepper. Add the lamb shanks, arranging them so they're almost completely submerged in the liquid. Tuck in the bay leaves and bring to a simmer on top of the stove. Cover the pot and place it in the oven for 2 hours, turning the shanks once while they cook.
- Stir in the orzo and return the lamb shanks to the oven for 20 to 30 minutes, until the orzo is cooked and the lamb shanks are very tender. Discard the bay leaves, stir in 2 to 3 tablespoons of white wine, and taste the orzo for seasonings. Serve hot.
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
GREEK EASTER ROAST LAMB AND ORZO
Cumulative recipe from a couple family members. My favorite part of Easter.
Provided by CartoonJunkie33
Categories World Cuisine Recipes European Greek
Time 4h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place lamb in a roasting pan. Add mashed tomatoes, onion, olive oil, oregano, salt, pepper, and lemon juice. Combine and make sure lamb is well coated. Cover pan with a lid or aluminum foil.
- Bake in the preheated oven for about 3 hours. Remove from the oven and remove aluminum foil; leave oven on.
- Add water and orzo directly to the roasting pan. Return to the hot oven and bake until pasta is cooked and very little liquid remains, 30 minutes to 1 hour. Add feta cheese and mix until melted and combined.
Nutrition Facts : Calories 469.9 calories, Carbohydrate 32 g, Cholesterol 104.9 mg, Fat 21.3 g, Fiber 2.1 g, Protein 36.5 g, SaturatedFat 7 g, Sodium 672.7 mg, Sugar 3.9 g
ORZO AND LAMB WITH APPLES AND ONIONS
Provided by Marian Burros
Categories dinner, weekday, pastas, main course
Time 25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a covered pot, bring the broth and water to boil.
- Chop whole onion.
- Heat until very hot a nonstick pan large enough to hold all the ingredients. Reduce heat to medium-high. Add oil and saute onion until it begins to soften.
- Wash, quarter and core apple and slice each quarter thin. Add to onion as it cooks.
- Wash rosemary and remove leaves. Chop leaves and add to onion-apple mixture. Add currants, wine and vinegar. Cover and simmer.
- Cook orzo in the broth.
- Wash and dry lamb and slice into pieces about 1/4-inch thick; heat a small nonstick skillet until medium-hot. Brown lamb quickly on both sides. Remove lamb and julienne.
- When orzo is cooked, drain and add along with lamb to apple-onion mixture. Stir well and season with salt and pepper.
Nutrition Facts : @context http, Calories 826, UnsaturatedFat 13 grams, Carbohydrate 108 grams, Fat 25 grams, Fiber 11 grams, Protein 40 grams, SaturatedFat 9 grams, Sodium 741 milligrams, Sugar 44 grams
GROUND LAMB WITH ORZO
Make and share this Ground Lamb With Orzo recipe from Food.com.
Provided by Mamarita
Categories Greek
Time 1h
Yield 4 cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the first 4 ingredients in a Magic Bullet and pulse to make fine breadcrumbs.
- In a bowl combine breadcrumbs and ground lamb mix well add egg mix well and shape into balls or sausages.
- Brown meatballs in a large skillet until cook thru remove and drain on paper towels.
- Remove all but about 2 tbl grease from pan.
- Add diced onion, garlic, crushed red pepper and tomatoes cook until onion is soft.
- add orzo and toss for a few minutes.
- Return lamb meatballs to skillet.
- Add chicken broth.
- Simmer until orzo is cooked add half and half and spinach cover and cook until spinach is tender.
Nutrition Facts : Calories 965.4, Fat 41.9, SaturatedFat 19.3, Cholesterol 163, Sodium 895.5, Carbohydrate 100.4, Fiber 6.8, Sugar 8.1, Protein 45
LAMB WITH SPINACH AND ORZO
Make and share this Lamb With Spinach and Orzo recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h51m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot over medium heat, let the oil get warmed.
- Add in lamb, onion, and garlic; stir/saute for about 5 minutes or until meat is browned and veggies are tender.
- Stir in oregano and cumin; cook 1 minute.
- Add in stock, salt, and pepper; bring to a boil.
- Lower heat to med-low and simmer, covered, for 1 hour or until meat is tender.
- Add in orzo; bring to a boil; lower heat and simmer, about 15 minutes or until orzo is tender and liquid is absorbed.
- Add in spinach, lemon juice, and olives; stir to mix well and cook about 10 minutes or until heated through.
- Divide into individual plates and sprinkle with feta cheese, if desired.
Nutrition Facts : Calories 385.7, Fat 22.2, SaturatedFat 8.8, Cholesterol 63, Sodium 553.3, Carbohydrate 25.6, Fiber 2.7, Sugar 3.7, Protein 20.9
ORZO WITH LAMB, LIMA BEANS AND FETA
Steps:
- Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onions and garlic and cook until tender, stirring frequently, about 10 minutes. Add remaining 1 tablespoon oil. Sprinkle lamb with salt and pepper. Add to Dutch oven and stir until lamb begins to color, about 5 minutes. Add wine and tomatoes with their juices, breaking up tomatoes with spoon. Simmer uncovered until sauce is thick and lamb is tender, about 1 hour 15 minutes. Add lima beans and simmer until just tender, about 15 minutes. Add marjoram and season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.)
- Cook orzo in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Drain orzo well. Transfer to large bowl. Spoon lamb stew over. Sprinkle with feta cheese and serve.
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