Best 2 Baked Lamb And Orzo Arni Youvetsi Recipes

Baked lamb and orzo (known as "Arni Youvetsi") is a classic Greek dish that is sure to impress your taste buds. With its tender lamb, flavorful orzo, and aromatic spices, this dish is a hearty and comforting meal that is perfect for special occasions or a cozy dinner with loved ones. The lamb is slow-cooked until fall-off-the-bone tender, while the orzo absorbs all of the delicious juices and spices, creating a rich and flavorful sauce. This dish is traditionally cooked in a clay pot called a "youvetsi," but can also be made in a Dutch oven or other oven-safe pot. So gather your ingredients and let's embark on a culinary journey to create this delectable baked lamb and orzo dish that will leave you craving for more.

Let's cook with our recipes!

YOUVETSI (TRADITIONAL GREEK ORZO BAKE)

Youvetsi (Traditional Greek Orzo Bake) image

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

Ingredients

½ cup olive oil
3 pounds cubed lamb stew meat
1 (28 ounce) can whole peeled tomatoes, pureed in a food processor
4 cloves garlic, roughly chopped
½ teaspoon white sugar
salt and pepper to taste
½ cup butter
1 pound uncooked orzo pasta
3 cups hot water

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

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 evelynathens

Categories One Dish Meal

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

5 -6 lbs leg of lamb (the weight is approximate)
2 tablespoons fresh lemon juice
1 teaspoon oregano
1/2 teaspoon dried thyme
1 cup red wine
1/2 cup olive oil
2 cups water
2 lbs fresh tomatoes, peeled, seeded and pureed
1 large onion, minced
4 garlic cloves, minced
1/4-1/2 teaspoon cinnamon (depending on preference)
1 lb orzo pasta
freshly-grated parmesan cheese or kefalotiri

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

Tips:

Choose the right cut of lamb. Lamb shoulder or leg are the best cuts for this dish, as they are both flavorful and tender when cooked slowly.
Brown the lamb before baking. This will help to develop flavor and color.
Use a flavorful broth. Chicken or beef broth are both good options.
Add vegetables to the pot. Carrots, onions, and celery are all classic additions, but you can also use other vegetables that you like.
Season the dish well. Salt, pepper, garlic, and oregano are all good choices.
Cook the dish until the lamb is tender. This will take about 1 hour per pound of lamb.
Serve the dish with a side of orzo or rice.

Conclusion:

Arni Youvetsi is a delicious and hearty Greek dish that is perfect for a special occasion. It is made with lamb, orzo, and vegetables, and is flavored with a variety of herbs and spices. The lamb is braised in a flavorful broth until it is tender, and the orzo is cooked until it is al dente. Arni Youvetsi is a popular dish in Greece, and it is a great way to enjoy the flavors of this Mediterranean country.