Greek Lamb Yvetsi Recipe - Drizzle and Dip

Prep Time:20

Cook Time:2 50

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

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

Notes

The orzo absorbs a significant amount of liquid as it cooks. If anything, have a little hot water on hand to add if the pasta looks like it is getting dry before it is cooked through.

For the best sear on the lamb, make sure the oil is hot before each batch goes in and resist the urge to move the meat until it releases from the pan naturally. Crowding the pan causes steaming rather than browning, so take your time with this step.

Lamb shoulder is the preferred cut for its fat content and flavour, but boneless leg is a good alternative. Bone-in pieces can also be used if you prefer, though be aware they will take up more space in the casserole and will need to be removed and the meat pulled from the bone before the orzo is added.

If you cannot find kefalotyri, Pecorino Romano is the closest substitute. Parmesan works well, too. Avoid pre-grated cheese, which is too dry.

Storage and reheating Greek lamb yvetsi

The lamb braise (without the orzo) keeps well in the fridge for up to three days in an airtight container. The orzo, once cooked into the sauce, will continue to absorb liquid as it sits, so leftovers will thicken considerably in the fridge.

To reheat, use the microwave (best method), or put the yvetsi in a heavy-based saucepan or a large cast-iron casserole over medium-low heat, and add a generous splash of water or stock to loosen it before warming through. Do not try to reheat it dry, or it will catch on the bottom of the pan. Stir it gently as it heats.

Freezing is not recommended once the orzo has been added, as pasta does not freeze and reheat well and could become mushy. You can, however, freeze the braised lamb base before adding the orzo. Defrost overnight in the fridge, reheat gently to a simmer, and then add fresh orzo to cook through.

Servings: 6