Lamb orzo casserole (giouvetsi)

Meat No Leftovers

Servings

Preperation

15 minutes

Ψήσιμο

45 minutes

Waiting

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

Preheat oven to 180°C.

In an ovenproof pot, heat olive oil and sauté onion, garlic, carrot, and celery for 5 minutes.

Add tomato paste and sauté for 2 more minutes.

Add orzo and sauté another 2 minutes.

Pour in red wine and let it evaporate.

Add crushed tomatoes, rosemary, salt, pepper, cooked lamb, and vegetable broth. Stir well.

Cover and bake for 30 minutes.

Remove lid, sprinkle with cheese, and bake uncovered for another 10 minutes until golden.

Serve hot with extra cheese if desired.