There is nothing better than a Delicious Baked orzo pasta with lamb stew !In Greece we call it “yiouvetsi” , and it is so delicious and juicy! Traditionally, it bakes in a clay pan with a lid on it, so all the juices from the meat stay inside and infuse the pasta, with that distinct aroma.
A dutch oven would do the exact same thing as a slow cooker but both these types of cooking might take 3-4 hours of baking time, depending on the meat. The way I do it is fast, energy saving and start to finish (along with cooking time) it doesn’t take more than an hour and 10 minutes. Great for a weeknight special meal, or a Family Sunday meal.
First of all,I have not met a person that doesn’t like this Delicious Baked orzo pasta with lamb stew. As a fact, I thought that this is the one that got John hooked! In Greece we say that “love starts from the stomach” and in his case it could not be more true!
It is especially relevant that I make it usually in a pressure cooker. It seems like a lot of people are afraid of them, but if you are not in a hurry like I was today you can definitely get the slow cooker out and let it cook itself. Probably, You just have to do a few things before and after. In addition to fast cooking times, the pressure cooker, allows the food to retain it’s nutrients and it saves energy too since it cooks for less than half the time of the traditional way.
Also, I have to admit that I sneak some nice wine in this lamb stew wether I make it with orzo or just some couscous on the side. If you have kids, you may skip that step. When you choose to add it, don’t go for a cheap bottle. Get a wine that you like to drink, because as it boils down, the flavor concentrates and there is nothing worse than ruining a delicious meal with a cheap bottle of wine.
So here it goes, a delicious baked orzo with lamb stew recipe , juicy and full of flavors. Let me know in your messages what do you think as this is the perfect comfort food.
- 3 tbsp olive oil extra virgin
- 1/2 of a whole onion diced
- 2 cloves garlic minced
- 1 cup red wine
- 5 lbs lamb stew or a 5 lb leg of lamb deboned
- 8oz or 240gr tomato sauce
- 1 box orzo pasta
- 1 bay leaf
- 1 tsp all spice ground
- 1 cube beef broth if you don't have lamb stock in hand.
- Parmesan cheese to finish the dish if you wish
Place the olive oil in the pressure cooker (or a pan if you are going to finish the dish in a slow cooker) and heat it in high heat. Make sure that the meat is cut in even pieces so it cooks evenly. Sear the meat well on all sides for about 7-8 minutes. You may have to do that in 2 stages depending of how big your vessel is.
Pull the meat out when it is well seared.
Lower the heat to medium and add the onion and garlic to the pan till they become translucent . Add the lamb and stir well. Add the wine and raise the temperature to medium high till most of the wine evaporates and the sauce thickens up.
Add the tomato sauce, salt, pepper and the allspice. Stir well and add hot water with the bouillon cube or the broth till it barely covers the meat. At this time, if you use a slow cooker, you need to transfer the meat there and cook for 6 hours on low. Otherwise continue in the pressure cooker.
Once the water starts boiling, cover the pressure cooker, seal and from the minute it starts to "whistle" set the timer for 45 minutes and adjust
just the heat to low.
10 minutes before the meat is ready, boil the water for the pasta and prewarm the oven to 350 Fahrenheit or 175 Celcious. Once the water starts boiling, season liberally with salt and boil the pasta for 5 minutes.
In the meantime, your lamb should be ready. Open the pressure cooker per the manufacturer's instructions and put it in an oven safe pan. ( At this time if you use a slow cooker, just add the drained orzo, stir and continue cooking for 10 more minutes till most of the water is absorbed) Once the pasta has boiled, drain it, and add it to the meat. Stir carefully just enough for the sauce to cover the pasta and place it in the oven. It has to look like the picture to the side.
Turn of the oven and leave the orzo with the lamb stew in there for 10 minutes. Take it out and you may serve with some parmesan cheese on top if you wish.
- If you use a dutch oven, follow the same instructions as if you were using a slow cooker.
- It goes great with some tzatziki sauce and a big salad with greens.
- If you have a bone from the lamb, sear it as well and let it cook with the rest of the meat as it will add a lot of flavor
Finally, it doesn’t really matter in what vessel you cook it in as it is delicious either way. The pressurecooker works great for me as I am always pressured for time.
My kids love it and as I mentioned earlier, I think that John will be very happy today as this is one of his favorite foods!
Try this Baked orzo with lamb stew recipe with some tzatziki on the side, and I am sure that you will love both.
Till next time,