LAMB BAKED WITH ORZO (YIOUVETSI)

Another one of the Greek guys recipes - absolute comfort food on a plate! 
In Greece,a special clay pot called a yiouvetsi is used to make this dish, hence the name.

• 1 kg lamb bbq/stewing chops,trimmed of fat and cut in half
• 1/3 cup ILIADA Extra Virgin Olive Oil 
• 2 x 400g tinned tomatoes pureed 
• 1 cup water
• 4 garlic cloves,crushed 
• 1/2 tspn sugar
• 500g orzo
• salt and pepper
• 1/2 cup grated Kefalograviera or Parmesan cheese

Heat the oil in a large pan.
Add the meat and cook over medium heat, turning occasionally, for 8-10 minutes, until lightly browned all over.
Add the pureed tomatoes, 1 cup of water, garlic and sugar,season well with salt and lots of pepper. Cover and simmer on low heat for about 1 hour. 
Scatter the uncooked orzo over the base of a large greased ovenproof dish. 
Place the pieces of lamb on top of the orzo. Add 3 cups boiling water to the tomato sauce, mix well and and pour over the lamb and orzo.
Cover the dish with tin foil and bake at 180o C for 1 hour. Check from time to time and add more water if necessary if it starts to dry out. In the last 10 minutes of cooking time, remove the tinfoil and sprinkle all over with the grated cheese.
Return to the oven and bake, until cheese has melted. The liquid should almost have all been absorbed and the pasta al dente.
Serve with a simple salad like maroulasalata. 

Mm mmm, kali orexi!

You can also use beef,pork or chicken instead of the lamb.