Olympus Lamb Giouvetsi: Slow-Braised Lamb Shoulder with Saffron-Infused Orzo, Myzithra Mousse, and Sun-Dried Tomato Gremolata
Embark on a culinary journey to the heart of Greece with this refined 'Olympus Lamb Giouvetsi'. This dish elevates the beloved traditional baked orzo with lamb to a gourmet experience. Succulent lamb shoulder, slow-braised to melting tenderness in a rich, aromatic tomato and red wine sauce, infused with bay leaf, cinnamon, and allspice, forms the soul of the dish. It is then married with golden orzo pasta, delicately kissed by saffron, creating a vibrant hue and subtle floral notes. A cloud-like Myzithra mousse, light and tangy, provides a creamy counterpoint, while a sun-dried tomato gremolata, bursting with fresh herbs, lemon zest, and toasted pine nuts, adds a fragrant, textural crunch, brightening every spoonful. The aroma is a symphony of Mediterranean spices, promising a taste that is both deeply comforting and exquisitely complex.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Boneless lamb shoulder1.5 kg, cut into 5cm cubes
- Extra virgin olive oil3 tablespoons
- Large yellow onion1 , finely chopped
- Garlic cloves4 , minced
- Tomato paste2 tablespoons
- Dry red wine (e.g., Agiorgitiko)250 ml
- Lamb or beef broth750 ml
- Canned crushed tomatoes400 g
- Bay leaves2
- Cinnamon stick1 (approx. 5cm)
- Whole allspice berries5
- Dried oregano1 teaspoon
- Fine sea salt1.5 teaspoons, or to taste
- Freshly ground black pepper0.5 teaspoon, or to taste
- Orzo pasta (Kritharaki)300 g
- Saffron threads1 generous pinch, steeped in 2 tablespoons hot water
- Unsalted butter30 g
- Heavy cream100 ml
- Myzithra cheese150 g, finely grated (or a mix of ricotta salata and Pecorino Romano)
- Fresh dill2 tablespoons, chopped
- Lemon zest1 teaspoon
- Sun-dried tomatoes in oil50 g, drained and finely chopped (for gremolata)
- Fresh parsley3 tablespoons, finely chopped (for gremolata)
- Fresh mint1 tablespoon, finely chopped (for gremolata)
- Lemon zest1 teaspoon (for gremolata)
- Toasted pine nuts2 tablespoons, roughly chopped (for gremolata)
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Preheat your oven to 160°C (325°F). Pat the lamb cubes dry with paper towels and season generously with salt and black pepper.
- 2Step 2
In a large, oven-safe Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the lamb in batches until deeply browned on all sides. Remove the seared lamb and set aside.
- 3Step 3
Reduce the heat to medium. Add the chopped onion to the pot and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and tomato paste, cooking for another 2 minutes, stirring constantly until fragrant and the tomato paste darkens slightly.
- 4Step 4
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let it simmer for 3-5 minutes until the wine has reduced by half.
- 5Step 5
Return the seared lamb to the pot. Add the lamb broth, crushed tomatoes, bay leaves, cinnamon stick, allspice berries, and dried oregano. Bring to a gentle simmer, then cover the pot tightly and transfer it to the preheated oven.
- 6Step 6
Braise for 2 to 2.5 hours, or until the lamb is fork-tender. Stir occasionally to prevent sticking. Once tender, remove the lamb from the oven, take out the bay leaves, cinnamon stick, and allspice berries, and keep warm.
- 7Step 7
While the lamb is braising, prepare the Myzithra Mousse: In a medium bowl, combine the grated Myzithra cheese, heavy cream, butter, chopped fresh dill, and 1 teaspoon of lemon zest. Mix until well combined and lightened, using a fork or whisk. Season with a pinch of salt and pepper to taste. Cover and refrigerate until serving.
- 8Step 8
Prepare the Sun-Dried Tomato Gremolata: In a small bowl, combine the finely chopped sun-dried tomatoes, fresh parsley, fresh mint, 1 teaspoon of lemon zest, and toasted pine nuts. Mix well and set aside.
- 9Step 9
About 20 minutes before the lamb is ready, bring a pot of salted water to a boil. Cook the orzo pasta according to package directions until al dente. Drain well.
- 10Step 10
In a large bowl, toss the cooked orzo with the saffron-infused water. If the lamb stew is too liquid, you can add some of the orzo directly to the stew in the Dutch oven, allowing it to absorb some of the sauce. Alternatively, you can plate the orzo separately.
- 11Step 11
To serve, spoon a generous portion of the saffron-infused orzo onto a plate. Ladle the rich, slow-braised lamb and its sauce over the orzo. Top with a dollop of the Myzithra Mousse and a sprinkle of the vibrant Sun-Dried Tomato Gremolata. Serve immediately.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.