Greek Baked Orzo with Lamb

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This traditional Greek giouvetsi features tender braised lamb and orzo pasta baked together in a fragrant tomato sauce scented with cinnamon and oregano. The dish comes together in one pot, with the lamb first braised until fork-tender before the orzo is stirred in to absorb all of the rich, spiced juices. Finished with salty kefalotyri cheese and fresh parsley, it is the kind of rustic comfort food that defines Greek home cooking.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 26 gFat
• 10 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 9 gSugar
• 38 gProtein
• 720 mgSodium
• 880 mgPotassium
• 160 mgCalcium
• 4.5 mgIron
• 14 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the lamb

• 2 lbs lamb shoulder, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

For the braising sauce

• 1 tbsp tomato paste
• 1 can (14 oz) crushed tomatoes
• 1 cup dry red wine
• 2 cups beef or chicken stock
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp dried oregano

For the orzo and finishing

• 1 1/2 cups orzo pasta (kritharaki)
• 2 1/2 cups hot chicken or beef stock
• 1/2 cup grated kefalotyri or parmesan cheese
• 2 tbsp butter
• 2 tbsp fresh parsley, chopped

Directions

1. Preheat the oven to 350°F (175°C). Pat the lamb cubes dry and season generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the lamb in batches for 6-8 minutes total until deeply golden on all sides, then transfer to a plate.
3. Reduce heat to medium and add the onion to the pot, cooking for 5 minutes until softened. Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
4. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Add the crushed tomatoes, 2 cups stock, cinnamon stick, bay leaves, and oregano, then return the lamb and any juices to the pot.
5. Bring to a simmer, cover with a tight-fitting lid, and transfer to the oven. Braise for 45 minutes, until the lamb is fork-tender when pierced with a knife.
6. Remove the pot from the oven and increase the temperature to 400°F (200°C). Stir in the orzo and the additional 2 1/2 cups of hot stock, making sure the orzo is just submerged. Season with salt and pepper to taste.
7. Return to the oven uncovered and bake for 25-30 minutes, stirring once at the halfway point, until the orzo is tender and has absorbed most of the liquid.
8. Remove from the oven, dot the top with butter, and sprinkle generously with the grated cheese. Let rest for 10 minutes, garnish with fresh parsley, and serve straight from the pot.

Cook’s Notes

• Lamb shoulder is the best cut for this dish – its marbling and connective tissue break down during braising, yielding tender, flavorful meat.
• Do not skip browning the lamb in batches; overcrowding the pot will steam the meat instead of searing it, robbing you of deep flavor.
• If the orzo looks dry partway through baking, splash in another 1/2 cup of hot stock and continue cooking.
• For a crispy golden crust, switch the oven to broil for the final 2-3 minutes of cooking – watch closely to prevent burning.
• Greek kefalotyri can be substituted with a mix of pecorino romano and parmesan for a similar salty, sharp flavor.

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