Lamb Giouvetsi | Olive & Mango

Step 1

Brown the lamb and set asideSoften the onion and garlic, carrots and celery if addingStir in the tomato pasteDeglaze the pan with wine or brothStir in the tomato passata, stock/broth and seasoningsReturn lamb back into the pan, cover & simmer till tenderAdd orzo and more broth place into the oven uncovered and bake for 25-30 mins until orzo and chicken is cooked through.Serve hot out the oven with a decent amount of freshly grated cheese (kefalotyri cheese, pecorino, parmesan cheese or feta cheese)

Step 2

Pat the meat dry with paper towels. Season generously with salt, pepper,Heat oil over high to medium-high heat in a 10-12 inch shallow Dutch oven/ heavy bottom pot or skillet and brown the meat on all sides to sear it, working in batches as to not overcrowd the pan, removing to a plate as they are done.In the same pan, add the onions, celery, carrot and garlic. Cook until translucent and softened but not brown, around 3-5 minutes.Stir in the tomato paste and cook 1 minDeglaze the pan with the wine - allow the alcohol to evaporate, scraping the bottom of the potAdd 2 cups of the broth, tomatoes, spices and return the lamb back to the pot with any juices. Stir to combine and bring to a simmer then cook on low for around 60-90 min or until mostly tender. Stirring occasionally.Preheat oven to 350°F/175°C the last 15 minutes of the meat cooking.Remove lid from pot and stir through the orzo and remaining 2 cups broth, stir really well adding a little extra broth if needed.Bring to a simmer then transfer pot to preheated oven and cook uncovered for 20-25 minutes until orzo is tender and cooked through (or keep stovetop and simmer covered stirring I add occasionally for 20 min) Check pan halfway through - giving the orzo a bit of a stir to make sure it’s not sticking to the bottom of the pan. Add a touch of broth if needed.Once done remove and serve hot out of the oven sprinkled with grated kefalotyri cheese, parmesan cheese or feta cheese and chopped fresh herbs