Giouvetsi

Instructions

1. Preheat the oven to 160 °C and heat the olive oil in a casserole dish.
2. Brown the salted and peppered lamb pieces on all sides, then remove them.
3. Fry the sliced onions and garlic for 5 minutes, then add the tomato paste and let it caramelise.
4. Deglaze with the white wine and reduce by half.
5. Return the meat, add the tomatoes, stock, cinnamon and bay leaf, then cover and bake for 1 h 30 to 2 h, until the meat is tender.
6. Remove the meat, then cook the orzo in the reduced cooking juices, stirring regularly and adding a little water if needed.
7. When the pasta is tender and the sauce is creamy, return the meat and stir in the butter.
8. Serve hot, sprinkled with grated cheese.