So it’s your turn to host this weekend’s dinner with friends, and you’re tired of making the same old thing for dinner parties. If you want something different than the norm, and a recipe known for its amazing variety of flavours, then try cooking a delicious Arnaki (Lamb) Yiouvetsi! 

 

 

Serving size: 1 guest 

1 Dutch Oven Pot

1 Yiouvetsi (Casserol dish) for each guest

0.5 - 1 kilo of Lamb (leg, or shoulder) for every 1 person

225 gr orzo

Water ( 1:3 ratio to orzo)

½ can of diced tomatoes

Shredded Myzithra cheese (or a cheese of your choice that melts easily - Parmeggiano Reggiano is also recommended)

Olive oil

1 large white onion diced

2 cloves of chopped garlic

3 cups of water

Salt and pepper

 

P.S For more portions multiply the ingredients by the number of guests.

 

 

Preheat your oven to 150C. 

While the oven is pre-heating, you can first create you seasoning, by combining olive oil, salt and pepper together. Mix them well, and begin to rub your lamb with the seasoning. Be generous when seasoning the lamb, as it is a very big piece of meat. 

 

Next, cover the bottom of your Dutch oven with olive oil and heat on a medium flame. Sear the lamb on all sides in the pot in order to sear it on all sides. Once you have seared the lamb well on all sides, you will take it out and transfer it to your Yiouvetsi (casserole dish) and leave it on the side until later.

 

Taking your Dutch oven, begin to sauté your chopped onions for about 6-10 minutes. After you have sautéed your onions, add your chopped garlic. Stir together for 2 minutes and then add your diced tomatoes and water. Bringing them to a boil, take your liquid and pour it into your casserole dish. 

 

By now, your oven should have reached its pre-heated temperature. After you have poured your liquid into your casserole dish and around the lamb, place the casserole dish into the oven with a cover and bake the lamb until it is tender (for about 1 and a half to 2 hours).

After about 2 hours, uncover your lamb, and if you see it is still not tender, leave it in for a little longer. Once you see it is tender, take off your cover, and add in your orzo to your casserole dish. Leave the dish in the oven uncovered and allow it to bake for about 20-30 minutes longer or until the orzo is soft. If you see there is still liquid remaining in the Yiouvetsi after 30 minutes, raise the temperature about 30 degrees higher.  

 

Once the orzo is cooked, remove the dish, and allow it to cool for about 10 minutes. Sprinkle your shredded cheese on top of the lamb and orzo, and you are ready to serve!