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Greek Giouvetsi Baked Orzo with Lamb

Greek Giouvetsi Baked Orzo with Lamb
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Tender lamb slowly baked with orzo in a rich cinnamon-tomato sauce and finished with grated cheese. A classic Greek Sunday dish.

Ingredients

Scale
  • 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

Instructions

  1. Brown the lamb in olive oil in an oven-safe pot.
  2. Add onion and garlic, then tomato paste, tomatoes, cinnamon, bay leaf, oregano and 2 cups broth.
  3. Cover and bake at 350°F (175°C) for 1 1/2 hours until tender.
  4. Stir in orzo and remaining hot broth.
  5. Bake uncovered 20-25 minutes until orzo is tender, stirring once.
  6. Top with grated cheese and serve.

Notes

Add a splash more broth if the orzo absorbs it too quickly.

Find it online: https://munchtwist.com/greek-giouvetsi-baked-orzo-with-lamb/