In Greek this recipe is named Youvetsi. The meat is slowly roasted in olive oil and tomato until very tender and flavorful.
Description
If cooking with pork
30 mintes
Chicken
Brown 5-7 min both sides
Bake uncovered for 45 min
Ingredients
3 lbs. Lamb (shoulder or leg), cut into large pieces
Juice of 1 lemon
1/4 cup Olive oil
1 Tablespoon salt
1 teaspoon black pepper
1 1/2 Tablespoons dried oregano
1-2 cups hot water
3 Tablespoon tomato paste
1 teaspoon ground cinnamon
1 medium onion, finely minced
1 pound orzo
Grated cheese ( Greek Kefalotyri or Parmesan)
Directions
Pre-heat oven to 400˚f
Add lamb chunks to a bowl. Rub with lemon juice, olive oil, 2 teaspoons salt, black pepper and oregano.
Heat olive oil in pan with enough oil to brown the lamb pieces on both sides.
Add the lamb to a roasting pan, bake for 35-40 minutes.
Add 1cup of hot water to the roasting pan, reduce temperature to 325˚f and continue roasting for 1 more hour.
Remove meat from roasting pan and lightly cover to keep warm.
Skim off excess from juices in pan.
In another bowl, dilute tomato paste in boiling water, add the remaining salt, cinnamon and the minced onion. Pour into pan.
Loosen the fond (meat) from the bottom of the pan.
Sprinkle in orzo and baked uncovered in 350˚f oven for 30 minutes. Add more water if needed or if there is too much water remove pan from oven and cover with a towel for 15 minutes, then continue the cooking process below.
Stir occasionally until orzo is tender and most of the liquid is absorbed.
Place meat on top of orzo and bake for another 15 minutes until a light crust appears on the top of the orzo.