Greek Lamb with Orzo (Giouvetsi)

Lamb Youvetsi is a classic Greek dish that brings a sense of comfort and tradition to the table. It is made with tender lamb slow-cooked in a rich tomato sauce and paired with orzo, which absorbs the flavorful juices of the meat. This recipe, prepared in a casserole, replicates the rustic flavors of traditional oven-baked dishes, perfect for family meals or special occasions. The simplicity of ingredients combined with the slow-cooking method brings out the best in this hearty dish.

Baking it in a casserole ensures the lamb stays juicy and tender, while the orzo soaks up all the delicious flavors. With minimal effort, you can create an authentic and satisfying Greek meal that will surely impress your guests. This Lamb Youvetsi is not only filling but also full of warmth, evoking the comforting essence of Greek home cooking. Serve it with a salad and some crusty bread, and you have a complete meal everyone will love!

Greek Lamb with Orzo (Giouvetsi)

Recipe by George Zolis

5.0 from 2 votes

Course: MainCuisine: GreekDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

687

kcal

Total time

45

minutes

Explore the essence of Greek cuisine with our Giouvetsi recipe, featuring succulent lamb cooked to perfection with orzo pasta in a savory tomato-based sauce. This hearty dish captures the warmth of Mediterranean flavors, making it a delightful addition to your culinary repertoire.

Ingredients

Metric US

• 2 kg 4.4 lb Lamb, leg or shoulder

• 100 g 3.5 oz Olive Oil

• 3 cloves 3 cloves Garlic, finely chopped

• 1 1 Onion, grated

• 1 tbsp 1 tbsp Tomato Paste

• 250 g 8.8 oz Tomato Juice

• 500 g 17.6 oz Orzo

• Some Parsley, finely chopped

• 1/2 tsp 1/2 tsp Sugar

• 1 tsp 1 tsp Paprika

• Salt & Pepper

• 1-2 glasses 1-2 glasses Water

Recipe directions

• Place a pot on the heat. Add olive oil, finely chopped garlic, grated onion. Add the meat and sauté until the meat is browned, at least for 5-6 minutes.
• Add the tomato paste, sugar, and continue sautéing.
• Add the paprika, finely chopped parsley, season with salt and pepper, add the tomato juice, and finally add water until the meat is covered.
• Cover the pot with its lid and simmer for about 40 minutes until the meat is tender and easily pierced.
• Transfer the meat and its juices to a casserole dish and cover the casserole with its lid.
• Preheat the oven to 200 degrees Celsius (390 F) and bake for half an hour.
• Half an hour later, add 1 to 2 glasses of hot water, as well as the orzo.
• Continue baking uncovered for about 15 minutes at 200 degrees Celsius (390 F).
• 15 minutes later, after it been baked and removed from the oven, add 4-5 ice cubes to stop the boiling.

Recipe video

Did you make this recipe?

Tag @georgezolis on Instagram and hashtag it with #georgezolis

Like this recipe?

Follow @gzoliskitchen on Pinterest

Γίνετε μέλος της Ομάδας μας

Ακολουθήστε τις Μαγειρικές Απολαύσεις στο Facebook