Youvetsi: Greek Lamb Stew with Orzo
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
1976 kcal
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Course
Main Course
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Cuisine
Greek
Youvetsi: Greek Lamb Stew with Orzo
Description
This Greek Youvetsi recipe uses boneless lamb shoulder browned and cooked with onions and garlic before deglazing with red wine and adding spices including cinnamon and nutmeg. Tomatoes and water create a braising liquid that simmers gently until the meat is tender. The orzo is stirred in at the end to cook through and absorb the sauce, thickening the dish.
The flavor profile balances savory, aromatic notes from the herbs and spices with the richness of lamb and brightness from the wine and tomatoes. The slow cooking tenderizes the meat and lets flavors meld well. The orzo adds a pleasant texture contrast as a small pasta that becomes lightly creamy.
Youvetsi can be served on its own as a substantial main course or garnished with fresh parsley and feta cheese for added freshness and saltiness. It suits family meals or gatherings where a flavorful stew is welcome.
The notes mention that leftover orzo will continue absorbing liquid, so waiting a few minutes before serving helps achieve the right consistency. The stew also can be prepared in advance by cooking the lamb base separately and adding the orzo just before serving to maintain freshness.
Ingredients
- 1 pound lamb shoulder (boneless, or lamb leg, trimmed of fat and cut into small 1-inch chunks)
- kosher salt
- black pepper
- extra virgin olive oil
- 2 onion finely chopped, large
- 4 garlic minced, cloves
- 1 cup red wine
- 1 teaspoon oregano dry
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 bay leaf
- 28 ounces whole San Marzano tomatoes
- 1 cup orzo pasta
- 1/2 cup parsley chopped, fresh
- feta cheese (for garnish, optional)
Instructions
- Pat the lamb dry and season with kosher salt and black pepper.
- In a large, ceramic braising pan or heavy pan with a lid, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the lamb and cook for 7 to 10 minutes, tossing regularly, until browned. Transfer the lamb to a large plate for now.
- In the same pan, add the onions and garlic. Season with kosher salt. Cook for 3 to 5 minutes, stirring regularly, until softened.
- Return the lamb to the pan. Add the red wine, oregano, paprika, cinnamon, nutmeg and bay leaf. Cook until the wine has reduced by at least ½, then add 1 cup of water and the tomatoes. Break the tomatoes up using a wooden spoon. Bring to a boil, then reduce the heat to low. Cover and let simmer for 45 minutes to 1 hour, or until the lamb is cooked through.
- Stir in the orzo and cover the pan. Let cook for another 20 minutes or until the orzo has cooked through and most of the moister has been absorbed.
- Garnish with parsley and crumbled feta, if you like, before serving.
Notes
- Do not worry if the orzo appears watery immediately after cooking; it will soak up more liquid in 5-10 minutes before serving.
- Youvetsi can be partially prepared a day ahead by cooking the lamb stew without orzo, then refrigerating.
- Reheat the stew to a boil before adding orzo to cook fully for 15-20 minutes.
- Store leftovers in a sealed container in the fridge for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1976 kcal
% Daily Value*
| Calories | 197.6kcal | 10% |
| Carbohydrates | 21.3g | 7% |
| Protein | 13.2g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1.1g | 6% |
| Cholesterol | 30.5mg | 10% |
| Sodium | 233.2mg | 10% |
| Potassium | 292.2mg | 6% |
| Fiber | 1.4g | 6% |
| Sugar | 1.1g | 2% |
| Vitamin A | 593.7IU | 12% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 33mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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