Lamb Giouvetsi Recipe – Greek Special
Lamb Giouvetsi is a cherished Greek dish that combines tender lamb with orzo pasta in a flavorful tomato-based sauce. The lamb is slow-cooked to perfection, absorbing the rich flavors of the sauce, while the orzo pasta soaks up the savory juices, creating a hearty and satisfying meal. This dish is often enjoyed during family gatherings and festive occasions, offering a taste of traditional Greek comfort food.
- 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 :
Lamb Cut: Opt for lamb shoulder or shank, as these cuts become tender and flavorful when slow-cooked.
Orzo Cooking Tip: Stir the orzo halfway through baking to ensure even cooking and prevent sticking.
Cheese Options: While kefalotyri is traditional, you can substitute with Parmesan or Pecorino for a similar flavor profile.
Make-Ahead: This dish often tastes better the next day, allowing the flavors to meld together.
Serving Suggestions: Pair with a crisp green salad and crusty bread to complete the meal.
