Yiouvetsi (Lamb, tomato and risoni bake)

Yiouvetsi is one of several recipes that takes their name from the dish actually used in cooking. The "yiouvetsi" is a large, usually round, deep clay dish. This recipe may be made in any oven-proof baking dish, but clay or earthenware is preferred, as it imparts a delicious, earthy aroma to the stew.

I love this, it is pure comfort food...hope you enjoy it as much as we do~!

• 1/4 cup olive oil
• 1 medium sized leg of lamb (1.8kg-2kg))
• 2 Tb lemon juice
• salt and pepper to taste
• 2 tsp greek oregano
• 2 garlic cloves, peeled and crushed
• 1 C brown onion, coarsely chopped
• 1 C water
• 1/2 C dry red wine
• 2 C chopped peeled plum tomatoes
• 2 C low fat beef or chicken stock
• 2 cups risoni (or orzo) pasta
• 1 C kefalotiri cheese, grated (if you cannot find this traditional greek cheese, use parmesan or romano)

1. Preheat the oven to 230c.
2. Lightly oil a large, deep earthenware baking dish. Place the lamb on a roasting rack inside the dish and rub with 2 tablespoons olive oil, lemon juice, salt, pepper and oregano.
3. Finely chop the garlic and sprinkle, together with the onions, on top and around the lamb.
4. Place meat in oven and reduce temperature to 180c.
5. Roast for 1 hour.
6. Pour water and wine into roasting pan and continue cooking the meat, basting every 15 minutes, for another hour, or until roasted to desired doneness.
7. Remove meat to a platter and cover with a tin-foil tent to keep it warm.
8. About 10 minutes before removing the lamb, bring tomatoes and chicken broth to a boil in a medium-sized saucepan.
9. Add risoni or orzo and return to a boil.
10. Just after removing the meat, pour the contents of the pot into the roasting pan, raise temperature to 200c and continue cooking the risoni or orzo for another 25-30 minutes, until tender.
11. Add water during cooking if necessary. To serve, place risoni or orzo on a large serving bowl with the meat, sliced, in the centre.
12. Sprinkle pasta with grated cheese and serve.