Yiouvetsi (lamb casserole with pasta)

Ideas
Rate this recipe
Lamb

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (16)

garlic — slivers
1.00 lamb — shoulder
lemon juice
tomato sauce
2.00 onion — chopped
2.00 leeks — washed and sliced
2.00 carrots — peeled and chopped
2.00 garlic — cloves
olive oil — for frying
2.00 cinnamon — stick
2.00 bay leaves
salt and freshly ground black pepper
410.00 g tinned tomatoes
pasta — manestra
stock — chicken
feta cheese — with black pepper
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.