"Arnaki Youvetsi" Lamb Baked Casserole

Maria *


Although this is originally cooked in a earthware dish, you can use a ovenproof dish. I use both! Traditionally lamb or veal is used for this dish. But beef is also good. This is a favorite for children of all ages:) This is more of a winter dish so when I make it again will hopeful post my own picture. This picture is from an old magazine advertizing the orzo. KALI OREXI! ENJOY!


★★★★★ 1 vote

25 Min
1 Hr 40 Min


Add to Grocery List

  • 2 lb
    lamb or veal, cut into 6 serving portions
  • 1 lb
    barley shaped pasta/orzo or other small cut macaroni
  • 1
    large onion, diced or grated
  • 3 Tbsp
    butter or olive oil
  • 1 c
    wine or sherry
  • 6
    medium sized tomatoes, peeled, halved, seeded & grated
  • ·
    salt & freshly ground pepper
  • 1/2 tsp
  • 2 Tbsp
    grated kefalotyri cheece or parmesan cheece

How to Make "Arnaki Youvetsi" Lamb Baked Casserole


  1. Preheat oven to (190^C) 315^F. In around deep baking dish or earthware or dutch oven, bake the onion in the butter or olive oil (whichever you like best) stirring occasionally until the onion is transparent. This technique gives the dish a special flavor. Now add the meat, season with salt & pepper and roast for about an hour or until the meat is nearly tender.
  2. Add the wine (or sherry)tomatoes, season with salt & Pepper and sugar. Return the dish to the oven and when the liquid comes to a boil add 4 cups of hot water and stir in the orzo (or other small cut macaroni) Bake for about 30 minutes, stirring occasionally.
  3. The orzo should be neither overcooked nor too dry.

    Serve hot with grated Kefalotyri cheese sprinked on top. If you can't find Kefalotyri cheese Parmesan cheese is a good substitute. ENJOY!

Printable Recipe Card

About "Arnaki Youvetsi" Lamb Baked Casserole

Course/Dish: Casseroles
Main Ingredient: Lamb
Regional Style: Greek
Dietary Needs: Soy Free
Other Tags: For Kids, Heirloom
Hashtags: #family, #lamb

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