3 lb boneless lamb shoulder
3 tbsp olive oil for pan browning
6 cup canned / fresh chicken broth
1/2 cup olive oil
2 cup orzo paste
1 1/2 cup peeled/chopped yellow onion
2 large ripe tomatoes, chopped
2 tsp dried dillweed
1/4 cup chopped parsley
1 juice of lemon
Directions
1>. In a stove-top Dutch oven brown the boneless lamb shoulder in the
olive oil. Salt and pepper to taste. 2>. Add enough stock to come
halfway up the side of the meat and simmer, covered, until very
tender, about two hours. 3>. Remove the meat from the pot and set
aside, covered, to keep warm. Remove the fat from the stock in the
pan and add more stock if necessary to make up four cups. Remove the
stock from the pan and set aside. 4>. Heat the Dutch oven again and
add half cup olive oil. Add the orzo paste and toss for a minute. Add
the chopped onion and sautee until the onion is clear. Stir in the
tomatoes, dillweed and parsley. 5>. Return the meat to the pot along
with the 4 cups of stock. Cover and simmer until the broth is
absorbed and the pasta is tender, about 30 minutes. NOTE: if the dish
is toowet when the pasta is tender continue to cook for a few more
minutes with the lid off to reduce the sauce.
~ Jeff Smith "The Frugal Gourmet"
Servings: 6 servings
Lamb With Orzo Paste~ Greek Style Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Italian; Lamb; Meat
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We hope you enjoy this Lamb With Orzo Paste~ Greek Style recipe.
