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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!
Ingredients
Preparation method
Preparation & searing
Preheat the oven to 180 °C top/bottom heat. Cut the leg of lamb into bite-sized, approx. 2–3 cm cubes. Peel and finely chop the red onions and garlic cloves.
Heat 2 tbsp of olive oil in an ovenproof roasting pan or Dutch oven. Sear the diced lamb in batches vigorously all over until golden brown. Season with half of the table salt and black pepper, then remove.
Add the remaining olive oil to the roasting pan. Sauté the onions and garlic until translucent. Stir in the tomato paste and roast briefly for 1 minute to release its full aroma.
Chef's tip
Traditionally, giouvetsi is served in a round clay baking dish (giouvetsi). The feta melts slightly on top of the hot kritharaki, giving the dish an incomparable creaminess.
If you prefer it even more aromatic, you can deglaze with a splash of dry Greek red wine when sautéing the onions.
150 min
Under an hour
