Step 1 of 5
Giouvetsi
Heat the oil in a heavy ovenproof pot and brown the lamb well on all sides, about 10 minutes. Add the onion and cook 5 minutes, then the garlic and tomato paste for a minute. Pour in the wine and scrape the bottom.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Giouvetsi take?
2 hr 40 min all in — 15 min prep, 2 hr 15 min cook, 10 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
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What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Oven, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Lamb → Beef chuck or chicken thighs on the bone. Beef needs about 2 hours of braising; chicken about 40 minutes. Kefalograviera → Pecorino Romano or Parmesan. Pecorino is the closer match, sharp and sheepy.
What should I watch for?
Orzo keeps drinking after it leaves the oven. Take it out while it still looks a little saucy.
Any tips from this recipe?
Stir the orzo once, early. After that, leave it to form a crust at the edges, which is the best part. If you are using beef, give it 2 hours in step 2 before the orzo goes in.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.