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Authentic giouvetsi recipe served in a traditional Greek clay pot with lamb, orzo, and grated kefalotyri cheese
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Giouvetsi (Greek Baked Lamb with Orzo)

Classic Greek giouvetsi — lamb shoulder braised in a cinnamon-scented tomato sauce, finished in the oven with orzo and grated kefalotyri.
Servings 6 servings
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes

Ingredients

For the lamb

  • 1.5 kg bone-in lamb shoulder 3.3 lb, cut into 6–8 large pieces
  • 2 tbsp extra virgin olive oil for searing
  • 1½ tsp fine salt
  • ½ tsp freshly ground black pepper

For the sauce

  • 60 ml extra virgin olive oil ¼ cup
  • 1 medium onion finely diced
  • 4 clove garlic minced
  • 1 cinnamon stick
  • ½ tsp ground cinnamon
  • 4 allspice berries
  • ½ tsp ground allspice
  • 2 whole cloves
  • 2 bay leaves
  • 800 g crushed tomatoes 2 × 14 oz cans
  • 500 ml lamb or chicken stock 2 cups, warm, plus more as needed
  • 1 tsp sugar optional — if tomatoes taste sharp
  • salt and freshly ground black pepper

For finishing

  • 400 g orzo (kritharaki) 14 oz
  • 60 g kefalotyri or dried mizithra 2 oz, finely grated
  • fresh flat-leaf parsley roughly chopped, optional

Instructions

  • Pat the lamb completely dry and season generously with salt and pepper. If time allows, season the evening before and refrigerate uncovered overnight.
  • Preheat the oven to 180°C (350°F). Heat 2 tbsp olive oil in a heavy Dutch oven over high heat and sear the lamb in batches, 3–4 minutes per side, until deeply browned. Do not crowd the pan. Set the lamb aside.
    diced onion garlic and whole spices blooming in olive oil in a stainless pan for giouvetsi
  • Reduce the heat to medium and add the remaining ¼ cup olive oil. Cook the diced onion until soft and translucent, add the garlic, then bloom the cinnamon, allspice, cloves, and bay leaves in the oil for a minute until fragrant.
  • Pour in the crushed tomatoes, scraping up the browned bits, then add the warm stock and the sugar if using. Season with salt and pepper and bring to a simmer.
  • Return the lamb to the pot, pressing the pieces into the sauce. Cover tightly and braise in the oven for about 2 hours, until the lamb is fork-tender.
  • Remove the pot, taste and adjust the seasoning, and check the liquid — it should roughly half-cover the meat; top up with warm stock if needed. Stir in the orzo and return to the oven, uncovered, until the orzo is tender and has drunk in the sauce, about 20–25 minutes.
  • Rest the giouvetsi for 10 minutes before serving — the orzo finishes absorbing as it sits. Serve showered with grated kefalotyri and parsley.
    finished giouvetsi Greek lamb orzo casserole resting in the terracotta clay pot
Author: Nikolaos Saragias
Calories: 690kcal
Course: Main Course
Cuisine: Greek
Keyword: giouvetsi, greek baked lamb

Nutrition

Calories: 690kcal | Carbohydrates: 67g | Protein: 46g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 112mg | Sodium: 1100mg | Potassium: 1125mg | Fiber: 6g | Sugar: 10g | Vitamin A: 338IU | Vitamin C: 15mg | Calcium: 149mg | Iron: 6mg