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Greek Lamb Giouvetsi with Orzo Pasta

2 lb Harvest Haven Lamb Stew Meat 

2 medium Harvest Haven red onions, finely chopped

2 Harvest Haven carrots, sliced (1 cm thick) 

1 can Bioitalia chopped tomatoes 

2 tbsps Bioitalia tomato puree 

1 tsp sugar 

1 cup Harvest Haven Lamb Bone Broth 

1 bay leaf 

1/2 cup of olive oil 

250g Bioitalia orzo pasta 

100g grated feta cheese

Dry the meat with paper towels. Heat 1/2 of a cup of olive oil into a pan, add the chopped onions and carrots and sauté for 5 minutes in medium-low heat. Turn up the heat and add the lamb; brown the meat on all sides until crusty.

Stir in the tomato purée and pour in the broth. Wait for the broth to evaporate. Add the canned tomatoes, a glass of water, the bay leaf, sugar and a good pinch of salt and pepper.

Turn the heat down and simmer with the lid on for at least 45 minutes.

In the meantime into another pan heat 3 tbsps of olive oil and the orzo pasta. Sauté, until golden.

Place the orzo pasta along with the meat and sauce in an oven tray (remove the bay leaf) and mix with a spatula. Cover the tray with some aluminum foil and bake in preheated oven at 180C for 30 minutes.

Remove the aluminum foil, add a glass of water if needed, and put back in the oven for another 15 minutes. Sprinkle with some grated feta and enjoy!

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