Greek-Australian Adelaide Lamb Youvetsi
Tender lamb shoulder braised in rich cinnamon-spiced tomato gravy, baked with risoni pasta and salty Greek cheese.
- Prep
- 20 min
- Cook
- 105 min
- Total
- 125 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Dutch oven or heavy frypan
- •Large deep baking dish
- •Wooden spoon
- •Measuring jug
- •Cheese grater
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 31 g
- carbs
- 52 g
- fibre
- 4 g
- protein
- 46 g
- calories
- 680 kcal
Instructions
- 1
Preheat your oven to 180 degrees C.
- 2
Season the lamb pieces generously with salt and black pepper.
- 3
Heat two tablespoons of olive oil in a large frypan over medium-high heat.
- 4
Brown the lamb in batches until a deep golden crust forms on all sides.
- 5
Transfer the browned lamb into a deep baking dish.
- 6
Cook the onions in the frypan until soft and sweet, about five minutes.
- 7
Stir in garlic, tomato paste, allspice and the cinnamon quill until fragrant.
- 8
Add crushed tomatoes and half the hot stock, bringing the mixture to a simmer.
- 9
Pour the sauce over the lamb, cover tightly with foil, and bake for sixty minutes.
- 10
Scatter raw risoni and remaining hot stock around the lamb, stirring gently to submerge.
- 11
Bake uncovered for twenty minutes until the pasta is tender and liquid is absorbed.
- 12
Sprinkle grated kefalotyri over the top and rest for ten minutes before serving.
Chef's tips
Always keep extra hot stock or boiling water nearby, as risoni absorbs liquid rapidly during baking. Give the pasta a gentle stir once halfway through baking to prevent it sticking to the dish bottom.
Ingredient substitutions
- kefalotyri cheese → Pecorino Romano or mature parmesan
- lamb shoulder → lamb forequarter chops or bone-in lamb shanks
- risoni pasta → medium grain soup pasta or ditalini
Storage
Store leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a frypan or oven with a splash of hot stock to loosen the pasta.
Common mistakes to avoid
- •Letting the risoni dry out completely by not adding enough hot stock.
- •Skipping the browning step, which deprives the sauce of rich, savoury pan drippings.
- •Stirring too vigorously at the end, which can break apart the tender braised lamb.
Serving suggestions
Cooked Greek-Australian Adelaide Lamb Youvetsi?
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