I’m obsessed with this lamb giouvetsi because it’s the ultimate cozy comfort food, perfect for impressing friends at a dinner party without all the pretentiousness. Plus, the rich blend of tender lamb, warming spices, and delicious orzo makes me feel like I’m dining at a charming Greek tavern right from my kitchen!
I adore creating flavorful and satisfying dishes like Lamb Giouvetsi. A traditional recipe from Greece, Giouvetsi combines 1 kg of tender lamb shoulder with heady spices like cinnamon and oregano.
The meat simmers with red wine and juicy canned tomatoes, then layers of orzo pasta go into the pot. When the pasta is nearly done, a course of grated kefalotyri or Parmesan cheese is the crowning final touch to this comforting and delicious dish.
Ingredients
Shoulder of lamb: Full of protein; the tender flavor base.
Olive oil: A heart-healthy fat that enhances both aroma and taste.
Onion: Contributes to the flavor and adds depth and sweetness, providing fiber.
Garlic: Immune health is boosted by this pungent-flavored bulb.
Tomatoes in a can: Provide vitamins, zest.
Concentrated tomato: Intensifies umami flavor, rich in lycopene.
Cinnamon: A warm spice that adds depth and sweetness.
A red wine sauce enjoys the perfect balance of acidity and richness.
Orzo pasta: Offers carbohydrates, lends substance to the dish.
Kefalotyri cheese has a sharp and salty taste.
It is an excellent source of calcium.
Ingredient Quantities
- 1 kg (2.2 lbs) lamb shoulder, cut into pieces
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 400 g (14 oz) canned tomatoes, chopped
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon cinnamon
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 200 ml ( 7 fl oz) red wine
- 500 ml (17 fl oz) beef or chicken stock
- 250 g (9 oz) orzo pasta
- 100 g (3.5 oz) grated kefalotyri or Parmesan cheese
Instructions
1. Set your oven to 180°C (350°F) to warm up.
2. The pieces of lamb should be seasoned with salt and pepper. A large ovenproof pot or Dutch oven is needed for the next steps. Put it on the stovetop and heat it to medium-high with the olive oil in it. Once the oil is shimmering, add the lamb pieces and follow the instructions to brown them on all sides. When that is done, remove the lamb pieces from the pot and set them aside.
3. In the same pot, combine the chopped onion and sauté until soft and translucent. Then, add the minced garlic and cook for an additional minute.
4. Add the tomato paste and stir it in; allow it to cook for 2 minutes more. Let it caramelize just slightly.
5. Include the canned tomatoes, sugar, cinnamon, oregano, and bay leaf in the pot. Mix thoroughly and bring the lamb back into the pot.
6. Add the red wine, scraping the bottom of the pot to deglaze. Allow the wine to reduce slightly, for about 5 minutes.
7. Pour in the beef or chicken stock and bring it to a simmer. Add more salt and pepper if necessary to season it properly.
8. Place the lid on the pot and set it in the oven that has been preheated. Allow the lamb to cook for roughly
1.5 to 2 hours, or until it is tender.
9. Take the pot out of the oven and incorporate the orzo pasta. Place the pot back in the oven, with no lid on it, and continue to cook for 20 to 25 minutes more, or until the orzo is tender and has soaked up most of the remaining liquid.
10. Sift over grated kefalotyri or Parmesan cheese and serve immediately, garnished with fresh herbs, if you like. Then, reward yourself with your Lamb Giouvetsi!
Equipment Needed
1. Oven
2. Large ovenproof pot or Dutch oven
3. Stovetop
4. Measuring spoons
5. Kitchen scale (for the lamb and other ingredients)
6. Knife
7. Cutting board
8. Wooden spoon or spatula
9. Grater (for the cheese)
10. Tongs (for handling lamb pieces)
11. Ladle or large spoon (for stirring and serving)
FAQ
- Can I use a different cut of lamb?Certainly, lamb leg or lamb shank can be used as substitutes. Just make sure to alter the cooking time since they may require slightly different amounts of time to cook.
- Is there a substitute for kefalotyri cheese?Definitely! You can use either Parmigiano-Reggiano or Pecorino Romano as a substitute. They have a taste that is almost identical to that of Grana Padano, with a few differences that would be hard to notice in a dish.
Almost identical in taste:
– Parmigiano-Reggiano
– Pecorino Romano - What type of wine is best for this recipe?A dry red wine works best, such as a Merlot or Cabernet Sauvignon. They are good choices to use in sauces because they deepen the flavor and add more dimension to the dish.
- Can I cook Giouvetsi in a slow cooker?You can transfer everything to a slow cooker after you have browned the lamb and sautéed the aromatics. Cook on low for 6-8 hours, adding the orzo pasta in the last 30 minutes of cooking.
- How do I prevent the orzo from overcooking?To prevent orzo from becoming mushy, monitor it closely as it simmers and finishes cooking. For best results, stir it occasionally and taste-test it halfway through the suggested cooking time.
- Is there a vegetarian version of this dish?Substituting the lamb is easy. Use robust vegetables: mushrooms, eggplant, or zucchini. Use stock made from vegetables, not beef or chicken, for a version that any vegetarian can truly enjoy.
- What if I can’t find canned tomatoes?Fresh tomatoes can be used by blanching them to remove the skins, then chopping them finely to substitute for canned tomatoes.
Substitutions and Variations
Substitute beef chuck or chicken thighs for lamb shoulder.
Vegetable oil or canola oil can be substituted for olive oil.
Substitute fresh for canned tomatoes, using about 4-5 medium tomatoes, chopped.
Substitute rice or couscous for orzo pasta.
If you cannot find kefalotyri cheese, use Pecorino Romano or Grana Padano instead.
Pro Tips
1. Sear the Lamb Well: Ensure the lamb pieces are browned thoroughly on all sides in step 2 for maximum flavor. This caramelization adds depth to the dish and enhances the overall taste of the stew.
2. Optimize the Tomato Paste: When adding tomato paste, let it cook long enough to caramelize. This process reduces acidity and brings out a richer, sweeter flavor that complements the lamb.
3. Wine Choice: Use a robust red wine like a Syrah or Merlot for deglazing. This addition will enrich the sauce with deeper flavor notes, balancing the spices and sweetness from the sugar and cinnamon.
4. Stock Balance: Check the seasoning of the stock before adding it to the pot. If the stock is unsalted or low in sodium, you might need to adjust your seasoning levels to prevent the dish from becoming bland.
5. Cheese Variation: Try using a mixture of kefalotyri and a bit of feta cheese for a tangy twist when serving. This mix will add a creamy, salty layer, enhancing the flavors of the finished dish.
Lamb Giouvetsi Recipe
My favorite Lamb Giouvetsi Recipe
Equipment Needed:
1. Oven
2. Large ovenproof pot or Dutch oven
3. Stovetop
4. Measuring spoons
5. Kitchen scale (for the lamb and other ingredients)
6. Knife
7. Cutting board
8. Wooden spoon or spatula
9. Grater (for the cheese)
10. Tongs (for handling lamb pieces)
11. Ladle or large spoon (for stirring and serving)
Ingredients:
- 1 kg (2.2 lbs) lamb shoulder, cut into pieces
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 400 g (14 oz) canned tomatoes, chopped
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon cinnamon
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 200 ml ( 7 fl oz) red wine
- 500 ml (17 fl oz) beef or chicken stock
- 250 g (9 oz) orzo pasta
- 100 g (3.5 oz) grated kefalotyri or Parmesan cheese
Instructions:
1. Set your oven to 180°C (350°F) to warm up.
2. The pieces of lamb should be seasoned with salt and pepper. A large ovenproof pot or Dutch oven is needed for the next steps. Put it on the stovetop and heat it to medium-high with the olive oil in it. Once the oil is shimmering, add the lamb pieces and follow the instructions to brown them on all sides. When that is done, remove the lamb pieces from the pot and set them aside.
3. In the same pot, combine the chopped onion and sauté until soft and translucent. Then, add the minced garlic and cook for an additional minute.
4. Add the tomato paste and stir it in; allow it to cook for 2 minutes more. Let it caramelize just slightly.
5. Include the canned tomatoes, sugar, cinnamon, oregano, and bay leaf in the pot. Mix thoroughly and bring the lamb back into the pot.
6. Add the red wine, scraping the bottom of the pot to deglaze. Allow the wine to reduce slightly, for about 5 minutes.
7. Pour in the beef or chicken stock and bring it to a simmer. Add more salt and pepper if necessary to season it properly.
8. Place the lid on the pot and set it in the oven that has been preheated. Allow the lamb to cook for roughly
1.5 to 2 hours, or until it is tender.
9. Take the pot out of the oven and incorporate the orzo pasta. Place the pot back in the oven, with no lid on it, and continue to cook for 20 to 25 minutes more, or until the orzo is tender and has soaked up most of the remaining liquid.
10. Sift over grated kefalotyri or Parmesan cheese and serve immediately, garnished with fresh herbs, if you like. Then, reward yourself with your Lamb Giouvetsi!
