Greek giouvetsi lamb and orzo bake
Lamb shoulder slowly braised in tomato and cinnamon, finished with orzo that soaks up all the sauce.
- Time2 hr 30
- LevelMedium
- Costabout £3.51 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Season the lamb. Brown it in the oil in a large ovenproof casserole in two batches, about 6 minutes each. Lift out.
12 min - 2
Fry the onion and garlic in the same pot for 5 minutes. Stir in the tomato purée and cook for 1 minute.
5 min - 3
Add the wine and bubble for 2 minutes. Add the tomatoes, cinnamon, oregano and salt, then the lamb.
- 4
Cover and cook at 160°C (140°C fan) for 1 hour 30 minutes, until the lamb is very tender.
90 min - 5
Remove the cinnamon stick. Stir in the orzo and the hot water. Cook uncovered at 190°C (170°C fan) for 30 minutes, stirring once, until the orzo is tender and the top is crisp at the edges.
30 min - 6
Scatter over the feta and rest for 5 minutes before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.