Giouvetsi ala Marina

This is Michael's favourite dish. It's normally made with orzo pasta but my family prefer spaghetti.


  • Leg or shoulder of lamb. (the weight will depend on how many people you're feeding)
  • 2 cups of canned Italian tomatoes smashed up
  • 1lb spagghetti
  • 1/2 cup Greek olive oil (Trader Joe's is great and reasonable)
  • 1 Lamb boullion cube (if you can't find lamb,use beef)
  • Salt and pepper

Cooking instructions

  • Largest Pyrex baking dish you can find.
  • Preheat oven to 475 Fah.
  • Melt the cube in 1 cup of water. Put in Baking dish. Add tomatoes.
  • Season lamb and put it in dish and drizzle with oil.
  • Cover with aluminium foil and seal.
  • Cook for 20 minutes then turn the oven down to 325. I can't give you a time for cooking as that will depend on the weight of the lamb but in my opinion you can't cook it for too long.
  • Take it out and turn it over about every 45 minutes. It's ready when it just falls off the bone.
  • Remove the lamb and wrap it in the foil to keep warm.
  • Pour enough hot water in the baking dish so that it's about 2/3 full. Put it back in the oven. Turn heat up to 450
  • When the water is bubbling,carefully add the spaghetti.
  • Cook until the pasta is to your taste stirring occasionally to stop it sticking. (I like my pasta soft so that's about 40 minutes)

Michael likes Parmesan on his pasta, I don't.

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