In Greek, αρνί με κριθαράκια, say: ahr-NEE meh kree-thah-RAHK-yah
An easy recipe, this dish is traditionally served with one piece of lamb and lots of pasta per serving. Make it a meal with a green salad, table cheese, crusty bread, and Greek olives.
Cook Time: 2 hours, 10 minutes
Total Time: 2 hours, 10 minutes
- 3 1/2 to 4 pounds of lamb roast (bone in) cut in 6 serving-sized pieces
- 1/2 cup of olive oil
- 2 cups of chopped cherry or roma tomatoes
- 1 medium onion, finely chopped
- 2 stalks of celery, cut in 1-inch pieces
- 2 teaspoons of sea salt
- 1/4 teaspoon of freshly ground pepper
- 1 bay leaf
- 1 pound of orzo pasta (or other small pasta)
- 6 1/3 cups of boiling water
- 2/3 pounds of feta cheese, thinly sliced (optional)
Preheat oven to 390°F (200°C).
Lay the lamb in a single layer in the roasting pan or yiouvetsi and add olive oil, tomatoes, onion, celery, salt and pepper, and bay leaf. Roast for 1 hour and 45 minutes to 2 hours, turning the meat every 30 minutes or so. Using a fork, test for doneness. The meat should be fork tender.
Bring water to a boil just before cooking time is up.
Don’t turn off the oven.
Remove the lamb and place on a plate.
Add boiling water to the roasting pan and stir in the orzo pasta. Add the lamb and return to the oven. Cook for 15-20 minutes, until the pasta is done.
Optional: 5 minutes before cooking time is up, sprinkle feta slices on top.
Yield: serves 6, one piece of lamb per person