To begin, preheat your oven to 180°C (350°F). In a large bowl, season the lamb pieces with salt and black pepper, coating each piece evenly to enhance the flavour during searing.

In a large oven safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned lamb and sear on all sides for 5-6 minutes until well-browned. This step locks in the meat’s juices and enriches the flavour of the final dish. Transfer the browned lamb to a plate.

Reduce the heat to medium and add the remaining olive oil to the same pot. Sauté the chopped onion for 4-5 minutes until soft and translucent, then add the minced garlic and cook for an additional minute, stirring to prevent burning.

Add the tomato paste to the pot, stirring well to coat the onions and garlic. Cook for 1-2 minutes to deepen the tomato flavour, which will give the sauce a richer taste.

Add the crushed tomatoes, ground cinnamon, ground allspice, and browned lamb back to the pot. Pour in half of the hot broth, stirring gently to combine. Bring the mixture to a gentle simmer.

Cover the pot and transfer it to the preheated oven. Let the lamb cook for about 1 hour, or until tender. Check halfway through cooking, adding more broth if needed to maintain a saucy consistency.

Once the lamb is tender, remove the pot from the oven and add the orzo pasta, stirring it into the sauce. Return the pot to the oven, uncovered, and cook for an additional 20-25 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir once or twice to prevent sticking, and add more broth if necessary.

Serve the Giouvetsi hot, garnished with a generous sprinkle of grated kefalotyri or Parmesan cheese and a touch of fresh parsley for colour. Pair it with crusty bread to enjoy the rich sauce, and consider a side of Greek salad to complete the meal. This comforting, flavourful dish is best enjoyed family-style, embodying the warmth of traditional Greek cuisine.