Recipes · Greek · Casseroles
Giouvetsi (Baked Lamb with Orzo)
One serving has 747 kcal and 38 g protein, and at least a fifth of a woman's daily need of cobalamin (176%), selenium (119%), niacin (108%), zinc (96%), thiamin (66%) and phosphorus (61%). Ready in 110 minutes.
- Preparation: 20 min
- Cooking: 90 min
- Makes: 1 serving (517 g)
- Difficulty: Medium
- Diets: Dairy-free, High protein
- Contains: beef, celery, gluten, meat
Ingredients
- 160 g Lamb shoulder, raw
- 40 g Onions, raw
- 4 g Garlic, raw
- 100 g Tomatoes, canned, crushed
- 50 g Pasta, dry
- 12 g Olive oil
- 150 g Beef broth
- 0.1 g Cinnamon
- 0.6 g Salt
- 0.2 g Black pepper
Method
- Cut the lamb into chunks and brown in the olive oil in a heavy, oven-proof pot over medium-high heat, about 6-8 minutes.
- Add the onion and garlic and cook for 4-5 minutes until softened.
- Stir in the crushed tomatoes, broth, cinnamon, salt and pepper, bring to a simmer, cover, and cook gently for 45 minutes, until the lamb is nearly tender.
- Stir in the pasta (orzo), adding a splash of hot water if the sauce looks too thick to cook it.
- Transfer to the oven and bake, covered, at 180 °C (355 °F) for 25-30 minutes, until the pasta is tender and has absorbed most of the liquid.
- Stir once partway through baking so the pasta does not stick.
- Let rest for 5 minutes before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 747 kcal | 35% |
| Carbohydrates | 50 g | |
| Water | 380 mL | |
| Fiber | 4.4 g | 15% |
| Protein | 37.9 g | 79% |
| Tryptophan | 0.43 g | |
| Threonine | 1.4 g | |
| Isoleucine | 1.6 g | |
| Leucine | 2.7 g | |
| Lysine | 2.6 g | |
| Methionine | 0.79 g | |
| Cystine | 0.48 g | |
| Phenylalanine | 1.5 g | |
| Tyrosine | 1.1 g | |
| Valine | 1.8 g | |
| Histidine | 1.1 g | |
| Fat | 43.8 g | |
| Monounsaturated | 21.4 g | |
| Polyunsaturated | 4.1 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.4 g | |
| Saturated | 15 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 114 mg | |
| Calcium | 97.7 mg | 10% |
| Copper | 0.52 mg | 58% |
| Iron | 5.9 mg | 33% |
| Magnesium | 88.5 mg | 29% |
| Manganese | 0.85 mg | 47% |
| Phosphorus | 425 mg | 61% |
| Potassium | 942 mg | 20% |
| Selenium | 65.5 µg | 119% |
| Sodium | 1,083 mg | |
| Zinc | 7.7 mg | 96% |
| Thiamin (vitamin B1) | 0.73 mg | 66% |
| Riboflavin (vitamin B2) | 0.64 mg | 58% |
| Niacin (vitamin B3) | 15.1 mg | 108% |
| Pantothenic acid (vitamin B5) | 1.7 mg | 34% |
| Pyridoxine (vitamin B6) | 0.56 mg | 43% |
| Folate (vitamin B9) | 173 µg | 43% |
| Cobalamin (vitamin B12) | 4.2 µg | 176% |
| Choline | 28.2 mg | 7% |
| Vitamin A | 11.1 µg | 2% |
| Vitamin C | 13.4 mg | 18% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 3 mg | 20% |
| Vitamin K | 13.2 µg | 15% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
5.6 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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