in Greece

Juwetzi – Lamb with rice noodles

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Ingredients for 4 servings:

  • 1,200 g lamb (boneless lamb rump)
  • 2 cans of tomatoes, peeled
  • 4 bay leaves
  • 2 pinches of cinnamon
  • salt and pepper
  • oregano
  • marjoram
  • 1 onion(s)
  • 1 clove(s) garlic
  • 2 tbsp tomato paste
  • 300 g Kritharaki (rice-shaped noodles)
  • 150 g cheese, grated
  • 500 ml red wine

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Greek, Giouvetsi

Cut the lamb into bite-sized pieces and sear in a little oil. Season with salt and pepper. Dice an onion and add it, along with the garlic and tomato paste. Deglaze with red wine and add the tomatoes and bay leaves. Simmer for about 1.5 hours. Then season to taste. Cook the rice noodles according to the package instructions and place them in a baking dish. Pour the sauce over the meat and top with plenty of cheese. Bake for 20 minutes at 180°C (350°F) using top/bottom heat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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