Youvetsi – Baked Lamb with Orzo and Tomato

Preheat your oven to 160°C. Cut the lamb into large chunks and season generously with salt and pepper.

Heat the Greek Extra Virgin Olive Oil in a large, oven-safe pot or Dutch oven over medium-high heat. Brown the lamb on all sides until nicely colored. Remove the lamb and set aside.

Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and rigani, cooking for another minute until fragrant.

Pour in the crushed tomatoes and beef broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Return the lamb to the pot.

Cover the pot and transfer it to the preheated oven. Bake for 90 minutes, or until the lamb is very tender.

Remove the pot from the oven. Stir in the orzo pasta. If the sauce seems too thick, add a little more hot water or broth to ensure the orzo has enough liquid to cook.

Return the uncovered pot to the oven and bake for another 20-30 minutes, stirring occasionally, until the orzo is cooked al dente and has absorbed most of the liquid.

Remove from the oven and let it rest for 5-10 minutes before serving. The orzo will continue to absorb liquid and become even creamier.

Serve hot, garnished with crumbled PDO Feta cheese.