A traditional youvetsi consists of roast lamb with orzo in a rich tomato broth. It is delicious and holds a place of honor on Greek menus. A few years back, my mother-in-law introduced me to a spin on the traditional dish by substituting the tomato broth with cherry tomatoes. The result is a slow roasted lamb paired with dripping flavored orzo balanced by pops of sweetness and acidity from the roasted cherry tomatoes.
If a dish ever captured my heart, it is this one. I love to use a Frenched rack for this dish but shanks or a shoulder roast work just as well as do certain cuts of pork. The key is to choose a meat that isn’t too lean, and well suited for slow roasting. Simply adjust the cooking time and ensure that the roast is well done before adding the orzo.
Ingredients
- 1-2 racks of lamb
- 2.25 teaspoons salt (1 teaspoon for the lamb, 1.25 teaspoons for the orzo)
- 1/2 teaspoon black pepper
- 1 pound orzo pasta
- 6 cups water
- Half pint cherry tomatoes
- Fresh rosemary or thyme for garnish
Preparation
- Heat the oven to 350 degrees
- While the oven is heating, salt and pepper the lamb
- Place the meat in the center of a large roasting pan and position the pan on the center rack of the preheated oven
- Bake the lamb for approximately 2 hours (count 30 minutes per pound)
- As the roast cooks, the fat will melt into the pan
- Once fully cooked, remove the roast from the oven and drain the fat from the bottom of the pan
- Add the orzo to the pan, six cups of water, 1 and 1/4 teaspoon salt, and the cherry tomatoes
- Place the pan back in the center rack of the oven and bake for an additional 30 minutes at 350 degrees
- Remove from the oven
- Stir the orzo slightly to separate
- Serve with a few sprigs of rosemary or thyme for garnish
