Youvetsi Lamb & Orzo Stew

Youvetsi Lamb & Orzo Stew

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My gorgeous and talented friend Kristie Macaulay is a pro foodie… she’s owned and managed many, many great food establishments right here in NZ. 

Her Youvetsi Lamb & Orzo Stew caught my eye! She got the recipe from her friends mum who spends her Summers on the island of Skiathos! So, here it is! Just for you 💛.


  • 1 butterfly lamb
  • 1 bay leaf
  • 3 cloves garlic
  • 1 chopped up onion
  • 1/2 cup red wine
  • Salt + Pepper
  • 1-2 tsp oregano
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 can chopped tomatoes
  • 1 cup Orzo
  • 1 cup vege stock
  • 1/2 cup feta


In a pan brown each side of a butterfly lamb, then add to a decent sized casserole dish. 

In the dish add your bay leaf, garlic, onion, red wine, S&P, oregnano, nutmeg, cinnamon and chopped tomatoes.

Slow cook that sucker for about 3 hours! Once meat has started to break away add your Orzo then turn heat up on oven to about 185 degrees C (about 1/2 an hour before lamb is fully cooked).

Keep an eye on it and keep adding your vege stock as the orzo swells and cooks. Keep an eye on this as you don’t want the orzo to go gluggy. 

Chop up some feta at the end and melt into the stew before serving and add some Tzatziki on the side  

You’ll need:

  • Greek yoghurt
  • 3 cloves garlic
  • 1/2 cucumber.

Grate the cucumber into a tea towel and squeeze excess juice through the tea towel. Then add to yoghurt and garlic. Give it a stir then drizzle some oil in the middle of the dish. 

Great served with toasted pitas and greek salad.

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