dinner

Yuvetsi (Greek Lamb and Orzo Bake with Tomato and Cinnamon)

Name: Yuvetsi (Greek Lamb and Orzo Bake with Tomato and Cinnamon)
Ingredients: 123.8 g Lamb leg meat, trimmed and cubed; 210.3 g EASY PASTA, COOKED PASTA, ROTINI (as proxy for Orzo); 98.6 g Onion, finely diced; 164.3 g Canned crushed tomatoes; 14.1 g Olive oil; 42.7 g Spinach, raw (for garnish)

Nutrition

701

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Lamb leg meat, trimmed and cubed123.8 g

EASY PASTA, COOKED PASTA, ROTINI (as proxy for Orzo)210.3 g

Onion, finely diced98.6 g

Canned crushed tomatoes164.3 g

Olive oil14.1 g

Spinach, raw (for garnish)42.7 g

Instructions

Preheat your oven to 375°F (190°C).

In a heavy-bottomed oven-proof pot, heat the olive oil over medium-high heat.

Add the cubed lamb and sear until browned on all sides, about 5-7 minutes.

Remove the meat and set aside.

In the same pot, sauté the diced onions until translucent and fragrant.

Stir in the crushed tomatoes and a pinch of cinnamon, allowing the mixture to simmer and thicken for 10 minutes.

Return the lamb to the pot with a splash of water, cover, and bake in the oven for 45 minutes until tender.

Stir in the rotini (orzo substitute) and enough water to reach a saucy consistency.

Return to the oven for another 15-20 minutes, or until the pasta is al dente and has absorbed the rich tomato-lamb juices.

Remove from the oven, fold in the fresh spinach until just wilted, and let rest for 5 minutes.

Serve warm, ensuring each plate has a mix of tender lamb and saucy pasta, topped with a final drizzle of high-quality olive oil and fresh parsley.