Yiouvetsi

(thickly

cut ) Freshly ground black pepper 1/4 c Butter or corn oil 4 c Boiling water or stock 1 lg Onion; finely chopped -(more if necessary) 1 c Tomato puree 2 c Orzo or kritharaki 1 c Chopped, peeled tomatoes 1/4 c Grated kefalotiri cheese 3 Cloves 1/2 c Diced haloumy or feta cheese Oven temperature: 180C (350F) Have meat retailer

cut chops about 4 cm (1-1/4 inches) thick.

Alternatively purchace a leg of lamb and have it cut into 6 pieces.

Place lamb in a baking dish and spread or pour oil or butter on top.

Bake in a moderate oven for 20 minutes.

Add onion to dish and return to oven for further 10 minutes.

Add tomato puree, chopped tomatoes, cloves, cinnamon bark and salt and pepper to taste.

Baste meat with liquid and

cook for futher hour until meat is tender, adding a little of the water or stock if necessary.

When meat is cooked add water or stock and stir in pasta.

Cook for futhre 20 minutes, stirring occasionally, and adding a little more liquid if mixture looks dry.

When pasta is tender, sprinkle cheese over pasta and return to oven for 5 minutes.

Serve immediately.

The pieces of meat are placed in individual casserole dishes after the initial cooking, and the sauce, pasta and water or stock added to each dish, then cooking completed.

In the home I suggest dividing the meat and pasta ater it is cooked and just before adding the cheese.

Return to oven for cheese to melt.

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