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BAKED LAMB WITH TOMATOES,

GARLIC AND PASTA

(Arnaki Yiouvetsi)

Serves 6

INGREDIENTS:


METHOD:

  1. Preheat the oven to 190°C/375°F/Gas 5.
  2. Rinse the meat to remove any obvious bone splinters and place it in a large roasting pan.
  3. Add the fresh or canned tomatoes, with the garlic, olive oil and oregano.
  4. Season with salt and pepper and stir in 300m of the hot water.
  5. Place the Iamb in the oven and bake for about 1 hour 10 minutes, basting and turning the pieces of meat over a couple of times.
  6. Reduce the oven temperature to 180°C/350°F/Gas 4.
  7. Add the remaining 700m hot water to the roasting pan.
  8. Stir in the pasta and add more seasoning.
  9. Mix well, return the roasting pan to the oven and bake for 30-40 minutes more, stirring occasionally, until the meat is fully cooked and tender and the pasta feels soft.
  10. Serve immediately, with a bowl of grated cheese to be sprinkled over individual portions.

Serve with a refreshing accompaniment

As yiouvetsi is quite a rich dish, it is imperative to accompany it with a salad, to refresh the palate.

Try these ingredient variations

If possible, use ripe vine tomatoes, as it is their flavour that really makes the difference. The dish can also be made with young goat (kid) or beef, but these have to be boiled first.

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