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Meat, European

Lamb Youvetsi with Orzo

Lamb youvetsi with orzo is a Greek dish of slow simmered lamb in tomato sauce, baked with orzo pasta and topped with melted cheese. This easy recipe serves 4, takes about 1 hour 50 minutes, and costs €3.60 per serving. The key is letting the lamb simmer gently and cooking the orzo right in the sauce so it absorbs all the flavor.

Tonight I'm suggesting a festive Greek dish, lamb youvetsi simmered in tomato sauce, with orzo baked golden in the oven.

Lamb Youvetsi with Orzo
Total time
1 h 50
Difficulty
Easy
Cost per person
€3.60
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Youvetsi is the kind of dish that brings everyone to the table around one bubbling, golden, cheese topped pan. The lamb simmers low and slow until it turns tender, the tomato sauce picks up warmth from cinnamon and bay leaf, and the orzo finishes cooking right in that sauce, soaking up every bit of flavor. A layer of melted cheese on top is what makes people reach for seconds.

This is a Sunday dish, the kind you can let simmer quietly while you do something else, or serve to guests without spending the whole evening in the kitchen. Kids tend to love the little rice shaped pasta and the golden, cheesy top. Leftovers reheat well too, so it's an easy one to make ahead for a busy week.

The ingredients

4 people

Butcher

  • Boneless lamb shoulder 800 g

Pantry

  • Orzo (rice shaped pasta)often in the pantry 300 g
  • Crushed tomatoesoften in the pantry 500 g
  • Cinnamonoften in the pantry 1 tsp
  • Bay leavesoften in the pantry 2 leaf
  • Chicken brothoften in the pantry 50 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 3 cloves

Dairy

  • Grated cheese (gruyere) 80 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the lamb into cubes and brown it in the oil with the chopped onion and garlic.

    Let the meat brown undisturbed, that color builds flavor.

  2. Add the tomatoes, cinnamon, bay leaves, salt, and pepper, cover, and let simmer over low heat. 1 h

    Keep the heat low, the lamb should turn tender without drying out.

  3. Pour the meat and its sauce into a baking dish, add the orzo and the hot broth.

    The broth should fully cover the pasta, it swells as it cooks.

  4. Bake at 180°C, stirring once, until the orzo is tender and the top turns golden. 30 min

    If the pasta looks dry, add a little more hot broth.

  5. Sprinkle with grated cheese and let it broil for a few minutes.

    Let it rest for 5 minutes before serving.

Our tips to get it right

  • Pick a well marbled lamb shoulder rather than a very lean cut, it stays moist after an hour of simmering.
  • Check your broth level before baking, the orzo needs to be well covered with liquid or it will stick to the bottom of the dish.
  • Use a wide baking dish rather than a deep one so the pasta cooks evenly and the top has a chance to turn golden.

The variations

  • Swap the lamb for beef stew meat for a more budget friendly version that turns just as tender after simmering.
  • For a vegetarian version, replace the meat with mushrooms and chickpeas, and use vegetable broth instead.
  • For a quicker, kid friendly version, use ground lamb and brown it for just a few minutes before adding the tomato sauce.

What to serve it with

  • A cucumber and feta salad
  • Warm pita bread
  • Plain yogurt with garlic

Storage

Youvetsi keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well, ideally before you add the grated cheese. Reheat it in a skillet or oven with a splash of broth so the pasta doesn't dry out.

Questions about this dish

Can you use a different pasta instead of orzo?

Yes, small short pasta like ditalini works, but adjust the baking time since not all shapes cook at the same speed. Orzo is still the best choice because its shape soaks up the sauce so well.

Can you make youvetsi ahead of time?

You can simmer the lamb a day ahead and keep it in the fridge. On the day you serve it, just add the orzo and hot broth before baking.

Does youvetsi freeze well?

Yes, especially if you freeze it right after simmering the lamb, before adding the pasta. Orzo doesn't freeze as well once cooked, it can turn a bit mushy.

Why add cinnamon to a meat dish?

It's a classic touch in Greek cooking that adds warmth and a hint of sweetness without taking over the dish. Just one teaspoon is enough, it blends right into the tomato sauce.

How long does it take to make a lamb youvetsi with orzo?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a lamb youvetsi with orzo?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb youvetsi with orzo cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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