Aromatic Greek Lamb Giouvetsi

Giouvetsi is a beloved Greek dish, traditionally prepared with lamb or beef and baked with orzo in a rich tomato-based sauce. This version elevates the classic with the bold flavors of ouzo, fresh mint, and lemon zest, creating a fragrant and deeply satisfying meal. The slow-cooked lamb becomes irresistibly tender, while the toasted orzo absorbs the savory juices, resulting in a dish that is both comforting and elegant. Perfect for a family gathering or a festive occasion, this giouvetsi embodies the warmth and hospitality of Greek cuisine.

Ingredients (Makes 6 portions)

Ingredients

1.6 kg / 3.5 lb bone-in lamb leg, cut into serving-sized pieces
2 large onions, thinly sliced
2 carrots, chopped into small pieces
90 ml / 3 fl oz ouzo or anise-flavored tsipouro
400 g / 14 oz ripe tomatoes, grated
1 tbsp finely chopped fresh rosemary
30 g / 1 oz goat butter
250 g / 9 oz thick orzo pasta
Leaves from 1 bunch fresh mint, finely chopped (or ½ bunch dill, finely chopped)
Zest of ½ lemon (optional)
120 ml / 4 fl oz olive oil, plus extra for serving
Salt and freshly ground black pepper

For Serving/Garnishing

Extra olive oil for drizzling

Nutrition Information (per 100g)

Calories: 180
Fat: 10
Protein: 12
Carbohydrates: 14
Fiber: 2

Directions

Preparing the Lamb

1. Place the lamb pieces in a large bowl, season generously with salt and pepper, and toss with half of the olive oil.

2. Heat a wide, shallow pan over high heat. Once hot, add the lamb in a single layer and sear until golden brown on one side. Flip and brown the other side. If necessary, work in batches to avoid overcrowding.
3. Transfer the browned lamb to a large baking dish or clay giouvetsi pot.
5. Sauté the onions and carrots for 3-4 minutes until softened and lightly golden.
6. Pour in the ouzo and let it simmer for a minute to allow the alcohol to evaporate.
7. Add the grated tomatoes, rosemary, 500 ml / 2 cups hot water, and season with salt and pepper. Bring to a boil.
8. Remove from heat and pour the sauce over the lamb in the baking dish.
10. Bake at 180°C / 350°F for about 2 hours, until the lamb is tender.
12. Add the orzo and toast for a few minutes until golden and fragrant, stirring frequently to prevent burning.
13. Remove from heat.
15. Scatter the toasted orzo evenly between the lamb pieces. If needed, add a little hot water to ensure the orzo is submerged.
16. Return to the oven and bake uncovered for 20 minutes, until the orzo is cooked but still moist.
17. Remove from the oven, sprinkle with chopped mint or dill, and serve immediately.

Making the Sauce

4. Reduce the heat to medium and add the remaining olive oil to the pan.

Baking the Lamb

9. Cover the baking dish with a lid or tightly with parchment paper and foil.

Preparing the Orzo

11. Meanwhile, melt the goat butter in a saucepan over medium-high heat.

Finishing the Dish

14. Once the lamb is fully cooked, remove the baking dish from the oven and uncover.

Serving

18. Drizzle each portion with a little olive oil and, if desired, sprinkle with lemon zest before serving.

Cookix's Secrets

Alternative Cooking Method

Prepare the lamb and sauce in a slow cooker for 6 hours on low, then transfer to an oven-safe dish to finish with the orzo.

Alternative Proteins

Substitute lamb with beef shank or chicken thighs for a different take on giouvetsi.

Bold Flavor Enhancements

Add a pinch of cinnamon or allspice to the sauce for a warm, aromatic depth.

Cooking Tips

For extra depth of flavor, marinate the lamb in olive oil, salt, pepper, and rosemary for a few hours before cooking.

Healthier Variation

Use whole wheat orzo for added fiber and replace goat butter with olive oil.

Seasonal Tweaks

In summer, add diced zucchini or bell peppers to the sauce for a fresh twist.

Serving Tips

Pair with a crisp Greek salad and a glass of dry white wine for a complete meal.

Texture Tips

Ensure the orzo remains slightly saucy when removing from the oven, as it will continue absorbing liquid.

Ask Cookix, your sous-chef