Yiouvetsi - Lamb Baked With Orzo
A community recipe by AnonymousNot tested or verified by Nigella.com
Introduction
A traditional Greek taverna dish, best served simply with bread and salad. The meat is usually in large chunks or slices, one per person, and cooked till it's very tender.
A traditional Greek taverna dish, best served simply with bread and salad. The meat is usually in large chunks or slices, one per person, and cooked till it's very tender.
Ingredients
Serves: 8 - 10
- 4 tablespoons kalamata oil
- 1 clove garlic (chopped or crushed)
- 1 onion (diced)
- 1 tablespoon tomato puree
- 750 grams lamb
- 750 grams orzo pasta
- sea salt
- freshly ground pepper
- cheese (grated to serve, optional)
- 4 tablespoons kalamata oil
- 1 clove garlic (chopped or crushed)
- 1 onion (diced)
- 1 tablespoon tomato puree
- 26 ounces lamb
- 26 ounces orzo pasta
- sea salt
- freshly ground pepper
- cheese (grated to serve, optional)
Method
Yiouvetsi - Lamb Baked With Orzo is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
This is a basic recipe, which some may find a little bland. I would taste it before putting it in the oven, adding more tomato puree as required. You could add a sprig of rosemary and 1 or 2 allspice berries without sacrificing authenticity.
This is a basic recipe, which some may find a little bland. I would taste it before putting it in the oven, adding more tomato puree as required. You could add a sprig of rosemary and 1 or 2 allspice berries without sacrificing authenticity.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.