Lamb Giouvetsi Recipe – Greek Special
Lamb Giouvetsi is a beloved Greek comfort dish where tender lamb is slow-cooked in a rich tomato sauce with warm Mediterranean spices, then baked with orzo pasta until perfectly absorbed and silky. Traditionally prepared in a clay pot (giouvetsi), this one-pot meal is hearty, aromatic, and deeply satisfying—ideal for Sunday dinners or festive gatherings.
- Prep Time20 min
- Cook Time2 hr 55 min
- Total Time3 hr 15 min
Lamb Giouvetsi Ingredients:
- 2.5–3 lbs (1.1–1.3 kg) lamb shoulder or shank, cut into large chunks
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry red wine
- 1 tbsp tomato paste
- 2 cups crushed tomatoes or passata
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 bay leaf
- 4 cups hot water or beef stock
- 1.5 cups orzo pasta (kritharaki)
- 1/3 cup grated kefalotyri or Parmesan cheese (plus more for serving)
- Fresh parsley, chopped (for garnish)
Sear the Lamb:
Season lamb with salt and pepper. In a large Dutch oven or ovenproof pot, heat olive oil over medium-high heat. Brown lamb pieces on all sides. Remove and set aside.
Build the Sauce:
In the same pot, add onion and cook until soft. Add garlic and cook for another minute. Stir in tomato paste, cook briefly, then deglaze with red wine. Let simmer 2–3 minutes.
Add Tomatoes & Spices:
Add crushed tomatoes, cinnamon, allspice, bay leaf, and return lamb to the pot. Pour in stock or water. Bring to a boil, then reduce heat and cover.
Simmer the Lamb:
Cover and simmer on low for 1.5–2 hours, or until the lamb is fork-tender.
Add the Orzo:
Preheat oven to 180°C (350°F). Remove bay leaf. Stir in the orzo and a bit more water if needed. Cover and transfer to the oven.
Bake:
Bake for 30–35 minutes, stirring once halfway through, until orzo is tender and the sauce is thickened. Stir in cheese just before serving.
Serve:
Let rest for 10 minutes. Garnish with parsley and extra cheese. Serve warm.
Recipe Notes :
Meat Choice: Lamb shoulder is ideal due to its marbling; shanks are also flavorful and tender when slow-cooked.
Orzo Tip: Stir orzo once during baking to prevent sticking and ensure even cooking.
Cheese: Kefalotyri is traditional, but Parmesan or Pecorino works too.
Liquid Level: Keep an eye on the orzo—add more hot water if it looks too dry while baking.
Make-Ahead: Tastes even better the next day as flavors deepen!
