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
The History of Recipes
Academics have tracked the existence of recipes back into history, at least as far back into history as pharonic Egypt, and possibly even further than that. However, in the main part, these early cookbooks were just very simple hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to academics is a collection of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. As our culinary historical trip moves to more modern times there are a couple of interesting books which were published in the 14th Century - a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books have no connection with the indian food that is popular today, but instead descriptions of the types of meals served to the rich and powerful of the period. Over the next few centuries, the wealthy families of Wesstern Europe competed with each other to offer the most extravagent meals, and because of this cooks and their recipes were at a premium. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe collections rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and publishing recipes common in their social group. By the arrival of the twentieth century, recipe publications are in great demand, as a result of higher levels of literacy, more free time and having more disposable income. |
We hope you enjoy this Lamb With Orzo Paste~ Greek Style recipe.
