Arni Youvetsi (Lamb and Orzo)

Submitted by evelynathens

"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."

 

• Ready In: 2hrs 20mins
• Ingredients: 13
• Serves: 8

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

directions

1. Preaheat oven to 375F (190C).
2. 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).
3. 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.
4. 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.
5. Have lots of freshly-grated parmesan or kefalotiri cheese to sprinkle over pasta at table.

Reviews

[Catherine Robson]

Awsome Orzo Evelyn! It brought back memories from my childhood. Made exactly as stated - the lamb was definitely well done...next time I will reduce time by 20 minutes for a bit of pinkness. Thank you so much for sharing

 

[Mikes Philadelphia]

Just like Yaya's! I used this recipe a couple of times, once with leg of lamb and the other with Lamb Shanks... (Both Excellent)went a bit heavier on the lemon and used an extra clove of Garlic... My family went nuts!!!

 

[Kittencalrecipezazz]

This was made for Sunday dinner but with some changes. The garlic, lemon juice and oregano were increased, absolutely delicious Evelyn, we really enjoyed this lamb dish, thanks for sharing!...Kitten:)

 

[rosystef]

The person who complained and compared this dish to a restaurant made dish doesn't understand the difference between a homemade recipe and eating out. I never have a meal I like at a Greek restaurant because I was raised on my mother's home cooked Greek meals, and nothing ever compares eating out. This recipe is traditional and it's delicious. If you don't like it, you just don't like authentic Greek food.

 

[BlondieBar]

I am troubled how so many people can rave about this. I have arni youvetsi before from greek restaurants. It's come out bubbling hot, with chunks of lamb and topped with kasseri cheese. I thought this recipe would be the same, and that the lamb would just fall off the bone. It did not. Even after the full cook time I thought i would be able to shred it, but i could not. It was just a big lamb leg sitting in a pot of sauce basically. I mean, maybe im confused, is this how people eat it?? Also, I got a 3lb leg for my husband and me. It was barely enough meat just for me. THe fact that this recipe says 5 lbs for 8 people is crazy. Lamb legs are about $8 per pound and there is not a ton of meat on them. For 8 people I would say you need 6 or 7 lbs for people to get good chunks with their orzo. I had to take the leg off and then cut off the meat, chop it up and put it in the pot. it was a pain. if people give me reccomendations that would be great. I bumped in to a chef at whole foods who told me to use a lamb shank... maybe ill try that next time. I was very disappointed.