Baked Lamb with Tomatoes, Garlic and Pasta

Name: Baked Lamb with Tomatoes, Garlic and Pasta
Yield: Serves Six
Cuisine: Greek
Ingredients: salt and ground black pepper; 400 g/14 oz/3½ cups orzo pasta, or spaghetti broken into short lengths; 75 ml/5 tbsp extra virgin olive oil; 5 ml/1 tsp dried oregano; 500 ml/1 pint/2 cups beef stock; 500 ml/1 pint/2 cups hot water; 1 shoulder of lamb, most of the fat removed, sliced into serving portions; 600 g/1 lb 6 oz ripe tomatoes, peeled and chopped, or 400 g/14 oz can chopped plum tomatoes; 4–5 garlic cloves, chopped

Preparation info

Serves
Six

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Lamb yiouvetsi is a very special dish in Greece as it marks the end of a long fasting period. Indeed, this succulent, slow-baked stew, enriched with pasta, makes wonderful hearty fare for any occasion. The Turkish Jews have their own version, identical except for the omission of the traditional grated cheese topping, for kashrut.

Ingredients

1 shoulder of lamb, most of the fat removed, sliced into serving portions
600 g/1 lb 6

Europe
Greece
Main course
Mediterranean

Method

Preheat the oven to 190°C/375°F/Gas 5. Rinse the meat to remove any obvious bone splinters and place it in a large roasting pan.
Add the fresh or canned tomatoes, with the garlic, olive oil and oregano. Season with salt and pepper and stir in the beef