• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Ren Behan - Author Wild Honey and Rye

Food Writer

Main navigation

  • Buy the Book (USA)
  • Media
  • Recipes
  • Lockdown
  • Buy the Book (UK)
  • About Ren
  • Blog
  • Widget Area for Top Menu

One-Pot Lamb with Orzo (Yiouvetsi)

April 11, 2020

A Cypriot-inspired dish known as Yiouvetsi or lamb with orzo casserole. Perfect for feeding a big family, or a crowd. One of our favourites.

Cypriot Lamb with Orzo

8 votes

Print

One-Pot Cypriot Lamb

Author Ren Behan

Delicious and comforting and very easy to make. Orzo is a type of pasta, shaped like slightly larger grains of rice. If you can't find orzo, try macaroni, or any very small pasta shapes. 

Ingredients

  • 2 tbsp olive oil
  • 500g lamb, chopped into very small cubes (leg steaks or neck works well)
  • 2 white onions, finely chopped
  • 2 cloves garlic, peeled, grated
  • 2 tsp tomato puree
  • 400g tin plum tomatoes
  • 1 cinnamon stick
  • 1 tbsp. fresh or dried oregano
  • 1 litre lamb or chicken stock
  • 250g orzo pasta
  • Large handful fresh mint, roughly chopped
  • 100g feta cheese, crumbled
  • Avalide best buy
  • Cost of singulair at costco
  • Cheap generic zetia
  • Renagel price
  • Lowest price starlix
  • Can you buy paxil cr
  • Norvasc price in pakistan
  • Azilect generic price
  • Cost of aggrenox

Instructions

  1. Heat 1 tablespoon olive oil in a large casserole pot and brown the lamb pieces, ideally in batches, making sure the first lot is brown before moving on and browning the next amount. Lift each batch out of the pan and set to one side until all of it has browned. Keep the browned lamb covered with a plate. 
  2. Add a second tablespoon of oil to the pan add the onions, scraping the bottom of the pan where the lamb has been browning. 
  3. Cook the onions very gently for 10 minutes until softened. Add a few tablespoons of water to help the onions along and keep the pan from drying out. 
  4. Add the garlic and tomato puree, stir and cook for a further five minutes.
  5. Tip the browned lamb back in, add the tin of tomatoes and then half fill the can with water and tip that in. Add the cinnamon and dried or fresh oregano. Cook on a low, gentle heat for ten minutes, stirring occasionally. Bread up the tomatoes with a spoon if they were whole and not chopped. 
  6. Stir the orzo into the casserole pan, stir well and pour over the stock. Cook, uncovered, for a further 10-11min or until the orzo is tender. It should not be too soft, but rather al dente. Season with lots of salt and pepper.
  7. Once cooked, carefully spoon onto a large serving dish, sprinkle over the fresh mint and the crumbled feta. Serve immediately. 

Courses Main

Cuisine Cypriot

You may also like:

Lamb with wild mushroom sauce and dill mash 

Polish meatballs with mushroom sauce 

Turkey and leek meatballs with tomato tagliatelle  

Filed Under: Family Food, Main Meals, Meat/Poultry, Recipe13 Comments

« Creme Egg Cupcakes

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Shelly says

    December 23, 2021 at 2:39 am

    One-pot Lamb with zero looks a charming dish to prepare. The photos and the tips are giving me real cooking goals to venture in my kitchen and try the recipe.

    Reply
  2. Jamie Hilly says

    July 5, 2021 at 10:10 am

    This looks so pretty. I don’t use orzo nearly enough and usually just in salad – it sounds great in a winter one-pot meal!

    Reply
  3. Susan Dubose says

    April 6, 2021 at 10:45 am

    Tasty! I’m a hopeless cook but I was able to follow the recipe and the results turned out to be delicious! Thank goodness I now have a go-to recipe to serve to others! Thanks, GoodFood.

    Reply
  4. Long says

    January 20, 2021 at 2:03 am

    It was so delicious that I think I want to make it again tomorrow. Thanks you so much for sharing.

    Reply
  5. Dustin says

    December 18, 2020 at 4:53 am

    So good and so easy! My son commented twice on how good they were. Will make again! Thank you!!

    Reply
  6. list hindi says

    November 26, 2020 at 6:14 am

    yummy recipe.. I will plan this recipe on my sister’s family reception..
    Hope the family guest will like it.. Thanks a lot for this delicious recipe idea..

    Reply
  7. Leyla Kazim says

    December 9, 2015 at 1:36 pm

    Oh my frickedy dickedy – this looks / reads great Ren! This sort of food is right up my strada 🙂

    Reply
  8. Leyla Kazim says

    December 9, 2015 at 1:34 pm

    Oh my frickedy dickedy – this looks and reads great Ren. Right up my strada 🙂

    Reply
  9. Emily @amummytoo says

    October 28, 2015 at 4:21 pm

    Beautiful dish and beautiful, warm photography as ever. You’ve inspired me to get some orzo and experiment.

    Reply
  10. Sally - My Custard Pie says

    October 25, 2015 at 4:51 pm

    I wouldn’t have thought of pasta in connection with Greek cooking. Would also like to visit Cyprus – more too it than sandy beaches.

    Reply
  11. kate @veggie desserts says

    October 24, 2015 at 2:27 pm

    This looks so pretty. I don’t use orzo nearly enough and usually just in salad – it sounds great in a winter one-pot meal!

    Reply
  12. Jan @GlugofOil says

    October 24, 2015 at 7:47 am

    I could eat that right now, I love orzo and anything with feta has to be good!

    Reply
  13. Laura@howtocookgoodfood says

    October 23, 2015 at 5:33 pm

    I have made a dish like tis before and loved it. Anything that can be cooked in one pot makes so much sense at this time of year. It is one for all the family too and I also like adding fresh mint, it gives a lovely freshness to the dish.

    Reply

Leave a Reply Cancel reply

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

Primary Sidebar

Posts by email!

Subscribe now to get new posts direct to your email inbox

Search the site

Follow me on Instagram!

340,000+ Pinterest Followers – RenBehanFood

Visit Ren Behan Food's profile on Pinterest.

Archives

Footer

Copyright © 2023 Ren Behan · Custom Theme by Moonsteam Design