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Greek Lamb Stew with Yogurt & Orzo

Lamb Giouvetsi: Greek Lamb Stew w/ Yogurt & Orzo

Giorgos Tsoulis
An aromatic Greek lamb stew with yogurt and orzo baked in the oven. An amazing dish and a special variation of the classic Greek giouvetsi!
4.92 from 79 votes
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 9 minutes
Course Main Course
Cuisine Greek
Servings 6 servings

Ingredients
 
 

  • 700 g lamb cubed
  • 1 tbsp allspice
  • 2 bay leaves
  • 1 sprig rosemary
  • 4 medium eggs
  • 1200 g strained yogurt
  • 3 tbsp all-purpose flour
  • 400 ml broth from boiling the lamb
  • 200 g orzo
  • salt
  • pepper

Instructions
 

  • Place a large pot over a low heat. Wash the lamb thoroughly, place it in the pot, add enough water to cover the lamb, the allspice, bay leaves, and rosemary. Season with salt and pepper and boil until the lamb is soft, skimming every now and then.
  • Preheat the oven to 200 °C (390 °F) on fan mode.
  • Once the lamb is ready, retain 400 ml (1 1/2 cups) of the broth and place the lamb in an ovenproof dish, big enough for it all to fit nicely.
  • In a bowl, mix the eggs, yogurt, flour and the retained broth very well with a hand whisk until the mixture is even.
  • Add the orzo, season with salt and pepper, stir well and pour the mixture over the meat.
  • Bake for 50-60 minutes and then serve.

Notes

Greek Lamb Stew with Yogurt & Orzo
Greek Lamb Stew with Yogurt and Orzo (Lamb Giouvetsi)
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