Slow-Roasted Lamb with Cinnamon Tomato Orzo — Lamb Giouvetsi
Slow-roasted lamb shoulder baked with orzo in a rich tomato and cinnamon sauce.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Roast
Preheat oven to 220°C. Rub lamb shoulder with 1.5 tbsp olive oil, half the oregano, salt, and pepper. Roast uncovered 15–18 minutes until deeply browned. Transfer to a plate and set aside.
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.
Build
Pour in red wine, simmer 2–3 minutes until reduced by half. Add crushed tomatoes, stock, cinnamon stick, and bay leaf. Bring to a simmer. Nestle lamb into the sauce, cover tightly, roast at 160°C for 90–95 minutes until very tender.
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.
Finish
While orzo bakes, toss cos lettuce and cucumber with 1.5 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.
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