Greek-Style Lamb and Orzo Bake

Ingredients

• 500g (1.1 lb) lamb shoulder, cut into bite-sized pieces 500g (1.1 lb) lamb shoulder, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 lemon, juiced 1 lemon, juiced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cups (400g) canned diced tomatoes 2 cups (400g) canned diced tomatoes
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1 cup (200g) orzo pasta 1 cup (200g) orzo pasta
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley or dill, for garnish Fresh parsley or dill, for garnish

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat: 22g (Saturated Fat: 7g)
• Carbohydrates: 35g (Sugars: 5g)
• Protein: 36g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, lemon juice, dried oregano, ground cinnamon, salt, and pepper. Add the lamb pieces and toss to coat. Let it marinate for at least 30 minutes, or overnight in the refrigerator for enhanced flavor.
2. 2.
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the marinated lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and sauté until translucent. Add the canned diced tomatoes and broth, scraping the bottom of the pot to release any browned bits.
4. 4.
   Return the lamb to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is tender.
5. 5.
   Stir in the orzo pasta and continue cooking for an additional 10-12 minutes, or until the pasta is cooked al dente.
6. 6.
   Remove from heat and let it rest for a few minutes. Serve the Lamb and Orzo Giouvetsi hot, garnished with fresh parsley or dill.

Treat your ingredients with care...

• Lamb — For the most tender results, choose lamb shoulder and cut it into bite-sized pieces. Marinating the lamb in garlic, lemon juice, and herbs adds extra flavor.
• Orzo pasta — Cook the orzo until al dente to maintain its texture. Be careful not to overcook it, as it can become mushy.

Tips & Tricks

• For a richer flavor, you can brown the marinated lamb in batches before proceeding with the recipe.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade or sauce.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Lamb and Orzo Giouvetsi is a complete meal on its own, but it pairs wonderfully with a fresh Greek salad and some crusty bread to soak up the flavorful sauce. Serve it hot and garnish with fresh herbs for a vibrant touch.

Presentation advice

When serving Lamb and Orzo Giouvetsi, use a deep plate or bowl to showcase the layers of tender lamb, orzo pasta, and rich tomato sauce. Garnish with a sprinkle of fresh herbs for a pop of color.