Youvétsi me arnaki (baked lamb dish with grated cheese)

Recipe from: 14 May 2010

Ingredients 9
Servings 1
Minutes 15 mins


Serving Change
  • 1
    lamb shoulder
  • 125
  • 5
    tomatoes, peeled and pureed
  • 1
    finely chopped fresh basil
  • 1
    garlic, peeled but left whole
  • 500
  • 100
    kefalotíri cheese (for those of you that can’t get hold of the kefalotíri cheese, use mozzarella ev
  • ?Salt and freshly ground black pepper to taste
  • Extra virgin olive oil


15 mins
Pre-heat the oven to 160 C.

Season the lamb to taste, place the garlic and the butter inside the foil pocket and wrap the lamb in a double layer of tinfoil to form the pocket.

Close the ends carefully to make sure no air can escape.

Bake this for about 2 hours until the meat falls off the bone, remove from oven and allow it to cool until you are able to shred it.

In the meantime, fry the tomatoes in a little oil until it’s soft and disintegrated and smooth.

Season with salt and pepper to taste and then add the kritharáki , the shredded lamb and enough water to fill oven proof dishes or individual dishes almost to the top.

Bake for about half an hour to cook the kritharáki and then, just before it’s ready, sprinkle over the cheese and bake until it’s golden brown on top.

Serve hot.

Read more on: bake  |  sauté  |  lamb publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.