- Home
- Lamb
- How To make Lamb with Orzo Paste, Greek Style
How To make Lamb with Orzo Paste, Greek Style
3 lb Boneless lamb shoulder
3 tb Olive oil for pan browning
6 c Canned / fresh chicken broth
1/2 c Olive oil
2 c Orzo paste
1 1/2 c Peeled/chopped yellow onion
2 lg Ripe tomatoes, chopped
2 ts Dried dillweed
1/4 c Chopped parsley
Juice of lemon 1>. In a stove-top Dutch oven brown the boneless lamb shoulder in the olive
oil. Salt and pepper to taste. 2>. Add enough stock to come halfway up the side of the meat and simmer, covered, until very tender, about two hours. 3>. Remove the meat from the pot and set aside, covered, to keep warm.
Remove the fat from the stock in the pan and add more stock if necessary to make up four cups. Remove the stock from the pan and set aside. 4>. Heat the Dutch oven again and add half cup olive oil. Add the orzo paste and toss for a minute. Add the chopped onion and sautee until the onion is clear. Stir in the tomatoes, dillweed and parsley. 5>. Return the meat to the pot along with the 4 cups of stock. Cover and simmer until the broth is absorbed and the pasta is tender, about 30 minutes. NOTE: if the dish is toowet when the pasta is tender continue to cook for a few more minutes with the lid off to reduce the sauce. ~ Jeff Smith "The Frugal Gourmet"
How To make Lamb with Orzo Paste, Greek Style's Videos
Lamb and Orzo Soup/Stew
Αρνί με κριθαράκι σούπα
Get the recipe with exact measurements on my website:
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Video Produced by:
ITH Productions
Camera/Sound/Editing Robert M Reese
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Video Produced by:
ITH Productions
Camera/Sound/Editing Robert M Reese
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Greek Giouvetsi with Orzo (Kritharaki)
Giouvetsi is one of those traditional Greek dishes that bring back childhood memories. It's the kind of recipe that reminds me of home. The thought of kritharaki - orzo pasta - soaking up all the delicious flavors from the stew, combined with tender chicken, is enough to make your mouth water. And don't even get me started on the smell! Giouvetsi is one of those recipes that's so simple, but so unbelievably tasty. If you're looking for a dish that will leave you feeling satisfied and comforted, look no further than giouvetsi.
???? Like & Subscribe… mooore deliciousness is on the way! ????
???? Recipe & Tips:
???? Let's connect…
◻️ Instagram -
◻️ Facebook -
◻️ Twitter -
◻️ Website -
???????? Who am I…
Hi! I’m Sevi, a busy mum of two sweet girls, and I am passionate about sharing the beauty of real Greek food with friends and family. I hope you find many nourishing and delicious recipes that can make your life a little tastier.
❣️ One last thing... You're right! This channel spells fooodlove with 3 o! ????
#giouvetsi #chicken #orzo #pasta #greekrecipes #greekfood #kritharaki #traditional #chickenrecipes #chickendinner #dinner
FreshFast Lamb Shanks with Orzo
Tender, succulent lamb shanks that fall away at the bone, this recipe is ideal for cooler evenings. This recipe is at fresh.co.nz
and for more foodie inspiration, follow us on FB and Instagram @FreshFastNZ
Greek Lamb with Risoni | Everyday Gourmet S9 EP88
As seen on Everyday Gourmet.
Lamb shank “Youvetsi” baked with orzo pasta in a cast-iron Dutch oven
A plate of Lamb shank _“Youvetsi”_ will definitely be one of the highlights of your visit to a Greek festival or a trip to Greece. You can use Nancy’s recipe in your kitchen or your campground to bring all the amazing flavors home with you!
*Special Cookware featured in this video & Amazon Affiliate shopping links*
► 12” / 6 Quart (enameled) Cast Iron Dutch oven:
If you don’t have a Dutch oven, you can substitute a baking dish covered with wax paper and aluminum foil
► Food processor:
► (Cast Iron) Skillet:
► 8 quart Cast-iron or Ceramic Dutch Oven:
► Shop for a Kitchen Knife set:
► If you are cooking outside with charcoal: 27 charcoal briquettes
*Serving Size* 2-4 people
*Ingredients*
► 4 Lamb shanks
► 1 large onion, chopped
► 4 cloves garlic, sliced small
► 1 cup orzo pasta
► fresh oregano
► fresh rosemary
► salt
► pepper
► 2 bay leaves
► 1 stick of cinnamon
► 3 tomatoes, peeled and cut into quarters
► 1 tsp tomato paste
► 2 cups boiling water
► olive oil
► optional: feta or grated parmesan cheese
*Directions*
_Brown the lamb shanks_
► Heat 3 tbsp olive oil to a frying pan.
► Season your lamb shanks with salt and pepper
► Brown the lamb shanks on all sides
_Sauté your onions and garlic_
► Lightly sauté your onions in olive oil in your Dutch oven until they become golden brown.
► Add the garlic slices and sauté for a minute or two.
_Blend your tomatoes_
► Blend the tomatoes and tomato paste in a food processor
_Preheat your oven_
► Preheat your oven to 375 degrees F. Tip: _if you are cooking outside_, 375 degree F with a 12” Dutch oven should require about nine charcoal briquettes under the Dutch oven and eighteen on the lid. You can use this coal-temperature conversion chart if you have a different size Dutch oven:
_Build your dish_
► Mix the tomato sauce into the Dutch oven with the sautéed onions and garlic
► Bring the tomato sauce to a boil, add boiling water, and bring it again to a boil
► add salt, pepper, and bay leaves, and cinnamon stick. Let it simmer a few minutes (until the meat has browned)
► add the fresh oregano and rosemary
► add the lamb shanks
_Roasting_
► Roast the lamb and tomato sauce covered for 1 hour and 15 minutes.
_Sauté the orzo pasta_
► After the lamb has baked for one hour (so 15 minutes before you should take the lamb out out), sauté the orzo pasta in olive oil. This is Nancy’s special tip for preventing the Orzo from getting mushy when you bake it in the tomato sauce.
_Add the orzo to the pot_
► After the lamb has baked for one hour and 15 minutes, mix in the orzo
_Continue baking_
► Bake the lamb with the orzo covered for 15 minutes, and uncovered for the last 15 minutes.
_If you are cooking outside_, for the last 15 minutes move your coals from the bottom to the top of your Dutch oven.
► Optional when you are serving your dish: sprinkle feta cheese or grated parmesan on top
Enjoy! Opa!
@nancysmediterraneankitchen
Keywords: #mediterraneanrecipe, #mediterraneanrecipes , #greekfood, #greekfoods, #GreekFestival, #castironcooking, #dutchovenrecipies, #dutchoven
Greek Baked Orzo
Greek Baked Orzo! Lightly tomato-sauced orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill.
Full recipe:
Instagram:
Facebook:
Twitter:
Pinterest: