Best 2 Arni Youvetsi Lamb And Orzo Recipes

Arni youvetsi lamb and orzo is a traditional Greek dish that is both hearty and flavorful. It is made with lamb, orzo, vegetables, and a rich tomato sauce. The lamb is braised in the tomato sauce until it is fall-off-the-bone tender, and the orzo is cooked until it is al dente. The dish is then topped with a sprinkling of feta cheese and served with a side of crusty bread. Arni youvetsi is a popular dish for special occasions, but it is also easy enough to make for a weeknight meal. With its combination of tender lamb, flavorful sauce, and hearty orzo, arni youvetsi is sure to please everyone at the table.

Let's cook with our recipes!

BAKED LAMB AND ORZO (ARNI YOUVETSI)

Baked Lamb And Orzo (Arni Youvetsi) image

Provided by Food Network

Categories main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pounds lamb (shank, leg, shoulder roast, top roast, etc.)
Olive oil, for drizzling
1 tablespoon salt
2 tablespoons ground black pepper
1 large onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
3/4 cup diced tomatoes
3 cups broth or water
8 ounces orzo
Myzithra cheese, feta, Parmesan or good Romano, for serving

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.

ARNI YOUVETSI (LAMB AND ORZO)

Arni Youvetsi (Lamb and Orzo) image

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

Ingredients

4 lb leg of lamb
2 Tbsp lemon juice, fresh
1 tsp oregano, dried
1/2 tsp thyme, dried
1 c red wine
1/2 c butter, melted or olive oil, extra virgin
1 1/2 c water
2 lb fresh tomatoes, peeled, seeded and pureed
1 large onion, minced
2 clove garlic, minced
1/4-1/2 tsp cinnamon (depending on your taste)
1 lb orzo pasta, uncooked
freshly grated parmesan or kefalotiri cheese

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.

Tips:

Use high-quality ingredients: The better the ingredients, the better the dish will taste. Use fresh, seasonal vegetables, high-quality meat, and flavorful spices.
Don't overcrowd the pot: If you overcrowd the pot, the meat and vegetables won't cook evenly. Brown the meat in batches if necessary.
Cook the orzo until it is al dente: Orzo should be cooked until it is tender but still has a slight bite to it. Overcooked orzo will be mushy.
Season the dish to taste: Add salt, pepper, and other spices to taste. Be careful not to over-season the dish.
Serve the dish immediately: Arni youvetsi is best served immediately after it is cooked. The orzo will absorb the flavorful broth and become even more delicious.

Conclusion:

Arni youvetsi is a hearty and flavorful dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its tender lamb, flavorful orzo, and rich broth, arni youvetsi is sure to be a hit with your family and friends.