Lamb orzo casserole (giouvetsi)

400 g cooked lamb (leftover), cut into pieces 250 g medium orzo 1 large carrot, finely chopped 2 celery stalks, finely chopped 1 medium onion, finely chopped 1 garlic clove, minced 400 g canned crushed tomatoes (concassé) 50 ml red wine 2 tbsp tomato paste 1 tbsp rosemary 600 ml vegetable broth 3 tbsp olive oil Salt Pepper 100 g grated kefalotyri cheese