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Youvetsi with Lamb Recipe

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4.1 from 11 reviews

Youvetsi with lamb is a traditional Greek baked dish featuring tender lamb pieces slow-cooked in a rich tomato and cinnamon sauce, combined with orzo pasta. This hearty and comforting meal is perfect for family gatherings and showcases authentic Mediterranean flavors.

Ingredients

Lamb and Seasoning

  • 3-4 lbs (1,650 grams) lamb front, cut into serving size pieces
  • 1 tsp salt
  • 1 tsp pepper
  • Vegetable oil for frying

Sauce and Flavorings

  • 1/4 cup (60 mL) Greek olive oil (MEZE extra virgin olive oil recommended)
  • 2 3/4 cups (680 mL) tomato sauce
  • 7 1/2 cups (1,875 mL) boiling water
  • 1 tsp ground cinnamon
  • 2 cloves (optional)

Pasta

  • 500 grams orzo (MAKVEL brand recommended)

Instructions

  1. Preheat your oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the lamb and sauce mixture.
  2. Trim fat: Remove any excess fat from the lamb pieces for a cleaner taste and healthier dish. Season evenly with 1 teaspoon salt and 1 teaspoon pepper.
  3. Brown lamb: Heat vegetable oil about 1/4 inch deep in a deep frying pan over medium heat. Brown the lamb pieces on all sides, about 4–5 minutes per side, ensuring they develop a rich color but are not fully cooked. Work in batches if necessary.
  4. Transfer lamb to roasting pan: Place the browned lamb pieces into a large round roasting pan approximately 15 inches in diameter.
  5. Add liquids and spices: Pour in 1/4 cup olive oil, 2 3/4 cups tomato sauce, and 7 1/2 cups boiling water over the lamb. Sprinkle 1 teaspoon ground cinnamon evenly and add cloves if using.
  6. Bake covered: Cover the roasting pan tightly with aluminum foil and bake on the bottom rack for 1 hour and 30 minutes. Test doneness by checking if the lamb is tender and easily pulled apart with a fork.
  7. Add orzo: Carefully remove the foil and increase the oven temperature to 400 degrees Fahrenheit. Stir in the uncooked orzo gently, making sure it's evenly distributed.
  8. Stir orzo periodically: After 10 minutes, stir the orzo carefully to prevent sticking, either with a spatula inside the oven using an oven mitt or by moving the pan to the stovetop briefly. Repeat stirring every 5 minutes for another 15 minutes.
  9. Bake orzo until tender: Bake uncovered for a total of 25 minutes after adding the orzo. If the dish appears too dry at any time, add a little boiling water and mix well.
  10. Let cool and serve: Remove the pan from the oven, let the Youvetsi cool slightly before serving, then enjoy this flavorful and tender Greek classic.

Notes

  • Ensure the lamb is browned but not fully cooked before baking to develop rich flavors.
  • Adding boiling water keeps the lamb moist as it bakes slowly.
  • Stirring the orzo regularly prevents sticking and ensures even cooking.
  • You can omit cloves if you prefer a less spiced flavor.
  • Use Greek olive oil for authentic flavor, though any good quality extra virgin olive oil will work.
  • If the sauce thickens too much during baking, add additional boiling water as needed.
  • This dish pairs well with a fresh Greek salad or crusty bread.

Find it online: https://cookedbygrace.com/youvetsi-with-lamb-recipe/