Dinner · Greek · 15 min
Yuvetsi (Greek Lamb and Orzo Bake with Tomato and Cinnamon)
- Calories
- 701
- Protein
- 47g
- Carbs
- 70g
- Fat
- 28g
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)
Method
- 01Preheat your oven to 375°F (190°C).
- 02In a heavy-bottomed oven-proof pot, heat the olive oil over medium-high heat.
- 03Add the cubed lamb and sear until browned on all sides, about 5-7 minutes.
- 04Remove the meat and set aside.
- 05In the same pot, sauté the diced onions until translucent and fragrant.
- 06Stir in the crushed tomatoes and a pinch of cinnamon, allowing the mixture to simmer and thicken for 10 minutes.
- 07Return the lamb to the pot with a splash of water, cover, and bake in the oven for 45 minutes until tender.
- 08Stir in the rotini (orzo substitute) and enough water to reach a saucy consistency.
- 09Return to the oven for another 15-20 minutes, or until the pasta is al dente and has absorbed the rich tomato-lamb juices.
- 10Remove from the oven, fold in the fresh spinach until just wilted, and let rest for 5 minutes.
- 11Serve 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.
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