Leftover lamb yiouvetsi

Leftover lamb yiouvetsi. If you ever roast lamb, like I did on Easter, don’t chuck those bones! Pop your leftover meaty bones in the freezer to make this gorgeous yiouvetsi another day. It doesn’t really matter if there’s not a ton of meat left, it’s really more about all that flavor and richness that comes from the bones!

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Very basic recipe: Take your lamb bones out of the freezer and place in a big pot. Cover with water. Bring to a boil. Skim foam off surface for the first few minutes of cooking. Add a few spoonfuls of tomato paste, a generous amount of olive oil, salt and pepper. Cover and simmer for a couple of hours.
Preheat the oven to 425 F / 220 C. Place all contents of your pot in a large baking dish or “tapsi”. Taste for seasoning and add more salt if needed; the broth should taste a bit saltier than you want the final dish to be. Transfer to the preheated oven. Once bubbling, add orzo and stir well. Bake for 15-20 minutes, stirring occasionally, till the orzo is tender. It’s a good idea to have a hot tea kettle of water at the ready to add a little water as needed so the pasta doesn’t dry out.