It’s Greek to Me Lamb Kokkinisto Copycat

• 份量: 4
• 准备时间: 25 minutes
• 总时间: 2 hr 30 min

配料

2 lb boneless lamb shoulder, trimmed and cut into 1½-inch cubes (leave some marbling for tenderness)

Salt & black pepper

3 tbsp olive oil

1 large yellow onion, finely diced

3 cloves garlic, minced (optional - subtle flavor)

1 tbsp tomato paste

½ cup dry red wine (Merlot, Cabernet, or similar full-bodied wine)

1 can (14 oz) crushed tomatoes (not puree - preserves acidity and tang)

1 cup beef or lamb stock, just enough to barely cover the lamb

1 cinnamon stick (or ¾ tsp ground cinnamon)

1 bay leaf

⅛ tsp ground allspice

½ tsp dried oregano

½ tsp sugar (balances tomato acidity without making it sweet)

1–2 tsp red wine vinegar (added at the end, essential for that tangy-salty finish)

1 tbsp butter (for finishing and gloss)

Fresh parsley, for garnish

1½ cups orzo

1 tbsp butter or olive oil (to toss cooked orzo)

Salt, to taste

步骤

Cube & season the lamb:

Cut lamb into 1½-inch cubes, trimming silverskin but keeping light fat. Pat dry and season generously with salt and pepper.

Brown the lamb:

Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb in batches until crusted and golden. Set aside.

Build the sauce base:

Add onion to the same pot and sauté until golden and soft, 8 minutes. Add garlic (if using) for 1 minute. Stir in tomato paste and cook briefly to caramelize.

Deglaze with wine:

Pour in red wine, scraping up the browned bits. Let simmer 3–4 minutes to reduce by half.

Add remaining ingredients:

Stir in crushed tomatoes, stock, cinnamon, bay leaf, allspice, oregano, and sugar. Return lamb to pot, submerging in the sauce.

Slow simmer:

Bring to a gentle simmer, then cover and reduce heat to low. Cook for 2 hours, stirring occasionally.

After 1½ hours, uncover for the final 30 minutes to thicken and deepen the flavor.

The lamb should fall apart easily, and the sauce should cling heavily to each piece.

Finish for restaurant flavor:

Remove cinnamon stick and bay leaf. Stir in 1 tbsp butter and 1–2 tsp red wine vinegar (start with 1 tsp, taste, and add more for brightness). Season again with salt until savory and lively — this final salt + vinegar combo recreates that tangy, salty finish you remembered.

Prepare orzo:

Boil orzo in salted water until al dente. Drain, toss with 1 tbsp butter or olive oil, and lightly salt.

Serve:

Spread orzo in shallow bowls, ladle the lamb and sauce over top, and garnish with fresh parsley.

备注

Tip: Slightly chilled meat is easier to cube cleanly. Trim silverskin but keep some fat for richness.