Best 2 Arni Youvetsi Lamb And Orzo Recipes

**Arni Youvetsi: A Journey Through Greek Culinary History**

Embark on a culinary journey to the heart of Greece with Arni Youvetsi, a traditional lamb and orzo stew that has captivated taste buds for centuries. Originating from the region of Thessaly, this hearty dish showcases the perfect harmony between tender lamb, plump orzo, and a symphony of aromatic spices. As you delve into the depths of this article, you'll discover not just one, but three delectable variations of Arni Youvetsi, each offering a unique twist on this classic recipe. From the classic oven-baked version to the modern slow-cooker rendition and the vibrant one-pot rendition, you'll find the perfect Arni Youvetsi recipe to tantalize your palate and transport you to the sun-kissed hills of Greece.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED LAMB AND ORZO (ARNI YOUVETSI)

Baked Lamb And Orzo (Arni Youvetsi) image

Provided by Food Network

Categories main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pounds lamb (shank, leg, shoulder roast, top roast, etc.)
Olive oil, for drizzling
1 tablespoon salt
2 tablespoons ground black pepper
1 large onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
3/4 cup diced tomatoes
3 cups broth or water
8 ounces orzo
Myzithra cheese, feta, Parmesan or good Romano, for serving

Steps:

Preheat the oven to 350 degrees F.
Rub the lamb with olive oil and sprinkle very liberally with salt and pepper. Sear the lamb in a heavy bottomed skillet. Transfer to a casserole dish.
Add a little olive oil to the skillet, then add the onions. Cook until tender, then stir in the garlic and tomato paste and cook until they start to become incorporated with the onions. Add the diced tomatoes and broth and bring to a boil; season to taste with salt and pepper. Add the liquid to the lamb casserole. Cover it and bake until the lamb is very tender, about 2 hours 30 minutes.
Add the orzo and stir. Add some hot water if it starts to look dry and continue to bake, uncovered, until the orzo is cooked, 20 to 30 minutes.
Serve pieces of the lamb alongside the orzo and top generously with your choice of cheese.

ARNI YOUVETSI (LAMB AND ORZO)

Arni Youvetsi (Lamb and Orzo) image

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.

Provided by Marsha Gardner

Categories Other Main Dishes

Number Of Ingredients 13

Ingredients

4 lb leg of lamb
2 Tbsp lemon juice, fresh
1 tsp oregano, dried
1/2 tsp thyme, dried
1 c red wine
1/2 c butter, melted or olive oil, extra virgin
1 1/2 c water
2 lb fresh tomatoes, peeled, seeded and pureed
1 large onion, minced
2 clove garlic, minced
1/4-1/2 tsp cinnamon (depending on your taste)
1 lb orzo pasta, uncooked
freshly grated parmesan or kefalotiri cheese

Steps:

1. Preheat oven to 375-degrees.
2. Wash and pat dry the leg of lamb. Rub with the lemon juice and pour melted butter or olive oil over. Season generously with salt, pepper, oregano and thyme. Place in a large baking pan and pour wine, 1 cup water, the tomato puree, minced onion, garlic and cinnamon around meat (if you have an earthenware casserole - even better!).
3. Give the sauce a stir and roast, turning meat over occasionally when you see a crust forming (to brown all sides) for 1 to 1 1/2 hours (note: Greeks like their lamb well-done, if you prefer a shorter cooking time, cook to your personal preference).
4. 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.
5. Increase heat to 400-degrees 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.
6. Have lots of freshly-grated parmesan or kefalotiri cheese to sprinkle over pasta at table.

Tips:

Use high-quality lamb. Look for lamb that is fresh and has a good amount of marbling. This will ensure that your dish is flavorful and juicy.
Brown the lamb well. This will help to develop flavor and color. Be sure to brown the lamb in batches so that it doesn't steam.
Use a good quality orzo. Look for orzo that is made with durum wheat. This type of orzo will hold its shape better during cooking.
Cook the orzo according to package directions. Be sure to cook the orzo until it is al dente, or slightly firm to the bite.
Use a flavorful broth. The broth is an important part of this dish, so be sure to use a broth that is flavorful and has a good body. You can use chicken broth, beef broth, or vegetable broth.
Add vegetables to your liking. This dish is a great way to use up leftover vegetables. You can add any vegetables that you like, such as carrots, celery, onions, potatoes, or green beans.
Serve with a dollop of yogurt or tzatziki sauce. This will help to balance out the richness of the dish.

Conclusion:

Arni Youvetsi is a hearty and flavorful lamb and orzo dish that is perfect for a special occasion. With its tender lamb, flavorful orzo, and rich broth, this dish is sure to impress your guests. So next time you're looking for a delicious and easy-to-make lamb dish, give Arni Youvetsi a try. You won't be disappointed!