Roasted Lamb with Pasta

Any kind of meat or poultry can be used to make Giouvetsi, but I prefer lamb. One can also use any kind of pasta (spaghetti, elbow macaroni, penne), but Greeks generally use kritharaki, the rice-shaped pasta that Americans call orzo.

This dish is best when made with fresh, ripe tomatoes and when eaten piping hot, sprinkled with freshly grated mizithra, the hard and tangy Greek goat’s milk cheese.