Lamp Giouvetsi

Tender, juicy, and slow-cooked to perfection.

By Marina Georgallides

@chefmarinie

September 18, 2026

By Marina Georgallides

Ingredients

1.2-1.5

kg bone-in lamb shoulder
2

tbsp olive oil
1

red onion, finely chopped
3

garlic cloves, grated or crushed
30

g tomato purée
500

ml passata
200

ml Gratsi Red Wine
1

cinnamon stick or 1 tsp ground cinnamon
1

tsp paprika
2

bay leaves
1.4

litres hot chicken stock, made with 2 chicken stock cubes
500

ml for the lamb braise
900

ml for the orzo
500

g orzo
Salt and black pepper, to taste
Grated Kefalotyri or Parmesan, to serve

Instructions

TOTAL TIME

3 hours

5-6 servings

Tender, fall-apart lamb shoulder slow-cooked in a rich tomato and Gratsi Red Wine braise, finished with silky, baked orzo and plenty of grated cheese.

A white plate holds a serving of baked orzo pasta mixed with shredded meat and tomato sauce, sitting on a wooden table. A baking dish with more of the same dish is in the background.

Raw meat is placed in a black skillet with oil. A hand holds a white cup near the meat. The text on the image reads, welcome to eat like a Greek..

STEP 1

Preheat & sear.
Preheat your oven to 160°C fan. Season the lamb generously with salt and pepper. Heat the olive oil in a large frying pan or casserole over a medium-high heat and sear the lamb on all sides until deeply golden, around 10 minutes in total. Remove and set aside.

STEP 2

Make the braise.
In the same pan, add the chopped onion and cook for 3–4 minutes until softened. Add the tomato purée and garlic and cook for another minute.

STEP 3

Add the passata, Gratsi Red Wine, cinnamon, paprika, bay leaves and 500ml of the hot chicken stock. Stir well and bring to a gentle simmer.

A large, seasoned piece of raw meat with some browning sits in a black frying pan with oil, ready to be cooked.

Chopped red onions and tomato paste are being sautéed in a pan with a wooden spatula. The text for a gorgeous crust appears over the mixture.

A roasted meat joint sits in a metal tray filled with tomato sauce and herbs, with steam rising. The background shows a kitchen with a GRATSI tin and red and black tiles.

STEP 4

Slow-cook the lamb. Place the lamb in a large baking dish and carefully pour the braising liquid over it. Cover tightly with two sheets of parchment paper and bake for 3 hours, turning the lamb halfway through.

STEP 5

Add the orzo.
Remove the lamb from the dish and stir the 500g orzo through the braising liquid. Pour over the remaining 900ml hot chicken stock and mix well.

Two forks shred pieces of tender pulled pork in a pan filled with rich, reddish-brown barbecue sauce. The meat is juicy and coated in sauce, with strands separating easily.

A close-up of a baked dish with shredded meat and orzo pasta mixed in a rich, brown sauce, with a wooden spoon stirring the mixture.

STEP 6

Finish & serve.
Nestle the lamb back into the dish, cutting it into smaller chunks if desired, and spoon some of the braising liquid over the lamb. Return to the oven uncovered for 30 minutes, until the orzo is tender and the lamb is fall-apart tender. Season to taste and finish generously with grated Kefalotyri or Parmesan.

A white plate filled with orzo pasta mixed in tomato sauce, topped with grated cheese. A hand is holding a spoon, ready to take a bite. There is a metal baking dish with more orzo in the background on a wooden table.

The market

Red Wine

$39

White Wine

$39

Rosé Wine

$39