Yiouvetsi (lamb casserole with pasta)

Recipe from: 8/1/1994 12:00:00 AM
Ingredients 17
Servings 1


Serving Change
  • garlic slivers to taste
  • 1
    shoulder of lamb
  • lemon juice for sprinkling
  • olive oil
  • 2
    onions, chopped
  • 2
    leeks, washed and sliced
  • 2
    carrots, peeled and chopped
  • 2
    garlic cloves
  • olive oil for frying
  • 2
    cinnamon sticks
  • 2
    bay leaves
  • salt and pepper
  • 410
    tomatoes, with their juice
  • manestra (rice pasta)
  • chicken stock to cover
  • feta with black pepper to taste


1. Insert slivers of garlic into shoulder of lamb, baste with lemon juice and olive oil and roast at 160 ºC for 20 to 25 minutes per 500 g plus 15 minutes extra. 2. Meanwhile prepare tomato sauce: Sauté onions, leeks, carrots and garlic in olive oil, add cinnamon sticks, bay leaves, salt and pepper to taste. Lastly, add chopped tomatoes with their juice. Simmer until a thick sauce is formed. 3. When the roast is half an hour from ready, remove from oven and pour the tomato mixture over. Add manestra (small Greek pasta the size of rice grains) to the mixture and sufficient chicken stock and boiling water to cover them. Cook until pasta and lamb are ready. 4. Finally, crumble feta over entire dish and grill until cheese is browned. Serve with sliced tomato and extra crumbled feta cheese.

Read more on: roast  |  lamb


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