Traditional lamb casserole (Giouvetsi)
Lamb casserole from Ioannina, a greek giouvetsi recipe, with a full-flavored sauce and orzo.
Traditional lamb casserole (Giouvetsi)


1 ½ kilo of lamb 1 medium sized onion ½ cup Horio extra virgin olive oil mountain regions 4 cups tomato juice 4 cups orzo or pasta 6 cloves of garlic salt and pepper Horio Shredded Cheese mix with Graviera (optional)


  1. Rinse the meat, cut it in portions, add salt and pepper and put it in a baking tray.
  2. Grate an onion and add it to the tray along with Horio extra virgin olive oil mountain regions, the grated garlic and the tomato juice.
  3. Add water and put it in the oven.
  4. After 1 ½ hour, when the meat softens, add 12 cups of water (in case of using pasta and not orzo, add 8 cups of water).
  5. When the water boils, add the orzo and stir slightly, quite frequently during the first three minutes.
  6. Food is ready after 10 minutes.

You can sprinkle with Horio Shredded Cheese mix for extra flavor (optional).