Greek Giouvetsi Baked Orzo with Lamb

Greek Giouvetsi is a comforting one-pot dish of tender lamb and orzo baked in a cinnamon-scented tomato sauce. It's rich, warming and incredibly satisfying.

Tender lamb slowly baked with orzo in a rich cinnamon-tomato sauce and finished with grated cheese. A classic Greek Sunday dish. It's a favorite Sunday meal in Greece and a wonderful way to enjoy lamb.

Why You’ll Love This Recipe

• Fall-apart tender lamb
• One-pot meal
• Warm cinnamon flavor
• Comforting and hearty

Ingredients for Greek Giouvetsi Baked Orzo with Lamb

• 2 lbs (900 g) boneless lamb shoulder, cut into chunks
• 3 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can (14 oz) crushed tomatoes
• 1 cinnamon stick
• 1 bay leaf
• 1 tsp oregano
• 4 cups (960 ml) hot beef or chicken broth
• 1 1/2 cups (280 g) orzo
• 1 cup (100 g) grated kefalotyri or Parmesan
• Salt and pepper

Equipment You’ll Need

• Large pot for boiling pasta
• Large deep skillet or Dutch oven for the meat sauce
• Medium saucepan and whisk for the béchamel
• 9×13-inch (23×33 cm) baking dish
• Cheese grater
• Sharp knife and spatula for clean slices

Ingredient Notes

• Lamb: Shoulder becomes very tender.
• Orzo: Absorbs the rich sauce.
• Cinnamon: Classic Greek warmth.

Why This Recipe Works

Giouvetsi works because the lamb braises slowly in the sauce, creating a rich base that the orzo absorbs as it bakes, giving every grain deep flavor.

The Secret to Perfect Giouvetsi

Add the orzo with hot broth so it cooks evenly, and stir once halfway so it doesn't stick.

Full measurements and printable instructions are in the recipe card below.

How to Make Greek Giouvetsi Baked Orzo with Lamb

Step 1

Brown the lamb in olive oil in an oven-safe pot.

Step 2

Add onion and garlic, then tomato paste, tomatoes, cinnamon, bay leaf, oregano and 2 cups broth.

Step 3

Cover and bake at 350°F (175°C) for 1 1/2 hours until tender.

Step 4

Stir in orzo and remaining hot broth.

Step 5

Bake uncovered 20-25 minutes until orzo is tender, stirring once.

Step 6

Top with grated cheese and serve.

Tips for the Best Results

• Brown the lamb well.
• Use hot broth.
• Stir once while baking.

Cook’s Notes

The most important step is browning the lamb well before it goes into the oven. Those caramelized bits add deep, savory flavor to the sauce. Use a heavy, oven-safe pot such as a Dutch oven so the heat stays even. When you add the orzo, make sure the broth is hot; cold broth slows the cooking and can leave the orzo unevenly tender. Taste and adjust the salt right before serving, because the cheese adds saltiness too.

Variations to Try

• Use beef chuck.
• Use chicken thighs.
• Add feta on top.

What to Serve With It

Serve with Greek salad and crusty bread.

Storage and Reheating

Add a splash more broth if the orzo absorbs it too quickly. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 8-10 minutes to keep the edges crispy.

A Little Background

Giouvetsi is named after the clay pot traditionally used to bake it. It's a classic Greek Sunday and holiday dish.

Perfect for Any Occasion

Perfect for Sunday lunch, holidays and cozy winter dinners.

Make-Ahead and Freezing Tips

Braise the lamb a day ahead, then add orzo and bake before serving.

Frequently Asked Questions

Can I use beef?

Yes, beef chuck works well.

Can I make it on the stovetop?

Yes, simmer gently.

Can I freeze it?

Yes, though orzo softens.

What cheese is best?

Kefalotyri or Parmesan.

Why is my orzo dry?

Add more hot broth.

Final Thoughts

Tender, rich and comforting, giouvetsi is Greek home cooking at its best.

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