Baked Lamb with Tomatoes, Garlic and Pasta

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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.
  2. Add the fresh or canned tomatoes, with the garlic, olive oil and oregano. Season with salt and pepper and stir in the beef