Entrée: Greece – Γιουβέτσι ▶ Giouvetsi (Greek-Style Lamb)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) lamb stew meat
3 tbsp (45 ml) olive oil
2 onions, finely chopped
3 cloves garlic, minced
1 can (14 oz (400 g)) crushed tomatoes
4 cups (960 ml) chicken or beef broth
1 tsp (5 ml) dried oregano
1 cinnamon stick
2 cups (200 g) orzo pasta
Salt and pepper to taste
Fresh parsley and crumbled feta for garnish

Show original ingredient measurements

2 lb (900 g) lamb stew meat
3 tbsp (45 ml) olive oil
2 onions, finely chopped
3 cloves garlic, minced
1 can (14 oz / 400 g) crushed tomatoes
4 cups (960 ml) chicken or beef broth
1 tsp dried oregano
1 cinnamon stick
2 cups (200 g) orzo pasta
Salt and pepper to taste
Fresh parsley and crumbled feta for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Heat olive oil in a large ovenproof pot over medium-high heat. Brown the lamb in batches and set aside.
2. Using the same pot, sauté onions and garlic until soft. Add the crushed tomatoes, broth, oregano, and cinnamon stick. Bring the mixture to a simmer.
3. Return the lamb to the pot, cover, and transfer to the preheated oven. Bake for 1.5 hours.
4. Stir in the orzo, season with salt and pepper, and return to the oven for another 30 minutes until the orzo is cooked and the lamb is tender. Discard the cinnamon stick before serving. Garnish with fresh parsley and crumbled feta.