Greek Lamb and Orzo (Yiouvetsi)

Greek Yiouvetsi with tender lamb, rich tomato sauce, and orzo pasta. Finished with feta and fresh herbs, a classic Mediterranean recipe perfect for any season.

There’s something magical about living in a diverse neighbourhood. Our street in North London is home to so many different nationalities – English, Italian, Eastern European, Chinese, Indian, Malaysian, Cypriot, and of course Austrian – all within just a few hundred metres.

On warm summer evenings, when windows are open, the air comes alive with the aromas of international cooking. Close your eyes and you’re instantly transported: one moment to a rustic Italian kitchen, the next to a bustling tandoor, or a fragrant Chinese wok.

A Greek Surprise Over the Fence

One evening, as we sat in the garden, a heavenly smell floated over from next door. I could hear our neighbours chatting outside, and curiosity got the better of me. I leaned over the fence and asked what they were cooking.

In true Mediterranean style, they didn’t just tell me – they handed over a steaming portion of their dish: a lamb stew called Yiouvetsi.

I had never tried it before, but from the very first bite, I was hooked. The rich tomato base, tender lamb, and comforting orzo pasta made it one of the most satisfying meals I’d ever eaten. That small taster wasn’t nearly enough – I knew this was something I needed in my own kitchen on a regular basis.

My Take on Yiouvetsi

My neighbours’ stew was made with minced lamb for quicker cooking, but I prefer the depth of flavour that comes from the traditional version using diced lamb shoulder or leg. Yes, it takes longer, but the result is melt-in-your-mouth meat that’s well worth the wait.

The best part? Once it’s in the oven, the dish more or less cooks itself. A little stirring now and then is all it needs.

The Recipe

The recipe I use is adapted from the BBC Good Food website, with a few tweaks of my own. The original suggests a side salad with feta, but I like to make the salad without and stir the feta directly into the stew at the end, which gives it a wonderfully creamy finish. A scattering of fresh parsley on top, and you have a comforting, flavourful dinner – perfect for any season.

Watch the video below to see it being made:

Greek Lamb and Orzo (Yiouvetsi)

Servings

4

servings

Greek Yiouvetsi with tender lamb, rich tomato sauce, and orzo pasta. Finished with feta and fresh herbs, a classic Mediterranean recipe perfect for any season.

Ingredients

• 500g lamb shoulder or leg, diced

• 1 onion, cut into chunks

• 1tsp dried oregano

• 1tsp dried mint

• 1/2tsp ground cinnamon

• Olive oil

• 1 can (400g) chopped tomatoes

• 600ml chicken stock

• 200g orzo pasta

• 100g feta cheese, crumbled

• Fresh parsley, chopped

• Side salad

• 1 gem lettuce, torn into bite-sized pieces

• 1/2 cucumber, cut into chunks

• Handful of Kalamata olives

• 1tbsp capers

• 1 small red onion, thinly sliced

• 3tbsp olive oil

• 1tbsp red wine vinegar

Directions

• Preheat the oven to 180°C (350°F).
• In a large casserole dish, combine the lamb, onion, oregano, mint, and cinnamon. Drizzle with olive oil, mix well, and bake uncovered for 45 minutes, stirring halfway through.
• Add the chopped tomatoes and chicken stock. Cover and return to the oven for 70 minutes.
• Stir in the orzo and cook for a further 20 minutes, adding a little water if the mixture looks too dry.
• Remove from the oven, stir through the feta and parsley, and serve hot. Garnish with extra parsley if desired.
• Side salad
• In a large bowl, whisk together the olive oil and red wine vinegar to make a dressing.
• Add the lettuce, cucumber, olives, capers, and red onion. Toss well and serve alongside the lamb and orzo.