Greek · Dinner
Slow-Roasted Lamb with Cinnamon Tomato Orzo
Lamb Giouvetsi
Slow-roasted lamb shoulder baked with orzo in a rich tomato and cinnamon sauce.
$$
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
685Calories
48gProtein
28gFat
58gCarbs
8gSugar
6gFiber
780mgSodium
110mgChol
Goes well with
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local
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international
Instructions
1
Prep
Dice 1 large onion finely, mince 2 garlic cloves. Separate cos lettuce leaves, slice cucumber. Measure orzo, crushed tomatoes, stock, wine, tomato paste, cinnamon stick, bay leaf, oregano, salt, pepper, and grate cheese.
2
Roast
Preheat oven to 220°C. Rub lamb shoulder with 1 tbsp olive oil, oregano, salt, pepper. Roast uncovered 15–18 minutes until deeply browned. Transfer to a plate and set aside.
3
Saute
Reduce oven to 160°C. Heat remaining 1.5 tbsp oil in a medium ovenproof pot over medium heat. Add onion, cook 5–6 minutes until translucent. Add garlic, cook 1 minute until fragrant. Stir in tomato paste, cook 1 minute.
4
Build
Pour in red wine, simmer 2–3 minutes until reduced by half. Add crushed tomatoes, stock, cinnamon stick, bay leaf. Bring to a simmer. Nestle lamb into the sauce, cover tightly, roast at 160°C for 90 minutes until very tender.
5
Bake
Remove lamb and rest 5 minutes. Increase oven to 190°C. Stir orzo into the sauce, ensuring submerged. Return pot uncovered to oven, bake 20–25 minutes until orzo is tender and sauce is absorbed. Pull lamb into chunks, nestle back into orzo, scatter cheese over top.
6
Finish
While orzo bakes, toss cos lettuce and cucumber with 1 tbsp olive oil and 1.5 tsp red wine vinegar for salad. Rest giouvetsi 5 minutes, then serve directly from pot with side salad and crusty bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz / bone-in) lamb shoulder
- 200g (7.1 oz) orzo pasta
- 400g (14.1 oz / 1/2 can) canned crushed tomatoes
- 1 large onion
- 2 garlic cloves
- 45ml (3 tbsp) extra virgin olive oil
- 1.5 tbsp tomato paste
- 100ml (1/3 cup + 1 tbsp) dry red wine
- 400ml (1 3/4 cup) chicken stock
- 0.5 cinnamon stick
- 1 bay leaf
- 0.75 tsp dried oregano
- 1 tsp sea salt
- 0.375 tsp black pepper
- 40g (1.4 oz) kefalotyri cheese
- 0.5 large cos lettuce
- 0.25 medium cucumber
- 1.5 tsp red wine vinegar
- 0.5 crusty bread