arni yiouvetsi



  • A trimmed leg of lamb is piquéed with sliced garlic, rubbed with lemon juice, oregano and seasoning, and roasted with chopped onion. The lamb is reserved. The defatted pan juices are mixed with tomato purée, seasoning and cooked pasta, sprinkled with grated Parmesan or Kefalotiri cheese, and reheated in the oven, before being served around the roast lamb.