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Greek Giouvetsi | Tender Lamb with Kritharaki
(0)
105 min
Under an hour
Knuspr-Küche
Giouvetsi ist ein herzhafter griechischer Traditionsklassiker: Zarte Lammkeulestücke werden mit aromatischen Kritharaki-Nudeln, fruchtigen Tomaten, feiner Zimtnote und würzigem Feta im Ofen geschmort. Ein echtes mediterranes Seelenfutter!
Preparation method
Preparation & Searing
Preheat the oven to 180 °C top/bottom heat. Cut the leg of lamb into bite-sized cubes, approx. 2–3 cm. Peel and finely chop the red onions and garlic cloves.
Heat 2 tbsp olive oil in an ovenproof roasting pan or Dutch oven. Sear the lamb cubes vigorously in batches all over until golden brown. Season with half of the salt and black pepper and remove.
Add the remaining olive oil to the roasting pan. Saute the onions and garlic until translucent. Stir in the tomato paste and roast briefly for 1 minute to release its full flavor.
Chef's tip
Traditionally, giouvetsi is served in a round clay dish (giouvetsi). The feta melts slightly on the hot kritharaki and gives the dish an incomparable creaminess.
If you prefer an even richer flavor, you can deglaze with a splash of dry Greek red wine when sautéing the onions.
150 min
Under an hour
