Ingrédients pour Arni Youvetsi Lamb And Orzo
- 3-4 pound boneless leg of lamb, cut into 1 1/2-inch cubes
- Fresh Lemon Juice
- 1 teaspoon dried oregano
- Dried Thyme
- 1/2 cup red wine
- 2 tablespoons olive oil
- 3 cups water
- 1 (28 ounce) can diced tomatoes
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups orzo pasta
- 1/2 cup grated Parmesan cheese
- 1 (6 ounce) can tomato paste
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves
- fresh parsley, for garnish
- 3 cups vegetable broth
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Comment préparer Arni Youvetsi Lamb And Orzo
- Preheat oven to 350°F (175°C).
- In a large oven-safe pot or Dutch oven, brown the lamb pieces in olive oil over medium-high heat. Remove the lamb from the pot and set aside.
- Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
- Stir in the diced tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Bring to a simmer.
- Return the lamb to the pot. Add the orzo, vegetable broth, and bay leaves.
- Stir well to combine, then bring to a simmer again.
- Cover the pot and transfer to the preheated oven.
- Bake for 100 minutes or until the lamb is very tender and the orzo is cooked through, stirring halfway through.
- Remove from the oven, discard bay leaves, and garnish with fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
22g
Fat
92g
Carbs
16g
