0 from 201 votes
Youvetsi: Greek Lamb Stew with Orzo
Easy stovetop youvetsi can be made with lamb or beef and small orzo noodles, all cooked together in an aromatic tomato sauce with garlic, oregano, and other comforting Greek flavors! Tips and make-ahead instructions included.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 1976 kcal
Course:
Main Course
Cuisine:
Greek
Ingredients
- 1 pound lamb shoulder (boneless, or lamb leg, trimmed of fat and cut into small 1-inch chunks)
- kosher salt and black pepper
- extra virgin olive oil
- 2 large onions (finely chopped)
- 4 garlic cloves (minced)
- 1 cup red wine
- 1 teaspoon dry oregano
- 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 fresh parsley (chopped)
- 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.
Cup of Yum
Notes
- If the orzo is fully cooked, and you still see a lot of liquid in the pot, do not worry as it will continue to absorb the liquid as it sits. Allow 5 to 10 minutes before serving.
- Make ahead option: You can prepare a portion of this recipe one night in advance. Cook the meat and follow the recipe up to step #3 (but do not add the orzo). Allow the meat to cool and store it in the fridge. The following day, bring the meat back to a boil and add the orzo to cook for 15 to 20 minutes and follow the remaining steps to serve.
- Leftovers & storage: Store cooled leftovers in a tight-lid glass container in the fridge for up to 3 days.
- Visit our shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices.
Nutrition Information
Calories
197.6kcal
(10%)
Carbohydrates
21.3g
(7%)
Protein
13.2g
(26%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1.1g
Cholesterol
30.5mg
(10%)
Sodium
233.2mg
(10%)
Potassium
292.2mg
(8%)
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%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1976
% 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.