Greek Lamb Yvetsi: Slow-Braised Lamb & Orzo in a Rich Tomato Sauce

By Sam Linsell

Total Time: 3 Hrs, 10 minutes

Prep Time: 20 Minutes

Cook Time: 2 Hrs, 50 Minutes

Ingredients

• 4 Tbsp olive oil divided

• 1 – 1.2kg 2¼ – 2¾ lbs boneless lamb shoulder or leg, cut into 3–4cm (1½ inch) chunks

• Salt and freshly ground black pepper

• 2 onions halved and thinly sliced

• 1 celery stalk finely diced

• 2 medium carrots finely diced

• 4 garlic cloves finely chopped

• 1½ tsp dried oregano

• Leaves from 4 thyme sprigs roughly chopped

• Leaves from one small rosemary stalk about 15cm / 6 inches, finely chopped

• A pinch of freshly grated nutmeg

• 2 Tbsp tomato paste

• 4 – 6 sundried tomatoes in oil finely minced

• 4 anchovy fillets minced

• 400 ml 1⅔ cups dry white wine

• 1 x 400g 14oz tin chopped tomatoes

• 2 bay leaves

• 800 ml 3⅓ cups lamb stock (3 lamb stock cubes dissolved in boiling water)

• 500 g 17½oz orzo pasta

• Freshly grated Pecorino or kefalotyri cheese to serve

• Chopped fresh parsley and finely grated lemon zest to serve (optional)

• Tzatziki to serve (optional)

Instructions

Step 1 - Heat 2 Tbsp of the olive oil in a large, lidded casserole or Dutch oven over medium-high heat. Brown the lamb in batches, making sure not to crowd the pan. If the meat tends to stick in your casserole, use a separate nonstick or stainless skillet for this step. Once each batch is deeply golden brown on all sides, remove and set aside. Season the browned meat well with salt and pepper

Step 2 - Add the remaining 2 Tbsp of olive oil to the same pan and reduce the heat to medium. Add the onions and sauté for 4 to 5 minutes until softened, adding a small splash of water if they start to catch.

Step 3 - Add the celery, carrots, garlic, oregano, thyme, and rosemary. Cook for a further 3 to 4 minutes until beginning to soften, again adding a splash of water or a little extra oil if needed. Grate over the nutmeg and stir to combine.

Step 4 - Add the tomato paste, sundried tomatoes and anchovies and cook, stirring, for about 1 minute. Pour in the white wine and bring to a bubble. Let it cook for 2 to 3 minutes to reduce slightly, scraping up any bits from the base of the pan.

Step 5 - Add the tinned tomatoes, bay leaves, and lamb stock. Return the browned lamb to the casserole along with any resting juices. Bring to the boil, then reduce the heat to its lowest setting. Cover with the lid and cook for 2 hours until the lamb is completely tender and falling apart.

Step 6 - At this point the braise can be cooled and refrigerated overnight if making ahead.

Step 7 - When ready to serve, bring the casserole back up to a gentle simmer. Add the orzo pasta, stirring it through the sauce. If needed, add a splash of hot water to ensure the orzo is just covered. Cook over low heat for 15 to 20 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the sauce. The yvetsi should be thick and saucy rather than soupy. Remove the bay leaves.

Step 8 - Serve immediately in deep bowls topped with freshly grated Pecorino or kefalotyri, chopped parsley, and lemon zest if using. Tzatziki on the side is optional but highly recommended.