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Lamb with Orzo Pasta, Greek Style

Source of Recipe

Jeff Smith


List of Ingredients

3 pounds Boneless lamb shoulder
3 tablespoons Olive oil -- for pan browning
Salt -- to taste
Freshly-ground black pepper -- to taste
6 cups Chicken stock -- fresh or canned
1/2 cup Olive oil
2 cups Orzo pasta
1 1/2 cups Chopped yellow onion
2 large Tomatoes, red ripe -- chopped
2 teaspoons Dried dill weed
1/4 cup Chopped parsley
Juice of 1 lemon -- for garnish


Recipe

In a stove-top Dutch oven brown the boneless lamb shoulder in the olive oil. Add the salt and pepper. Add enough stock to come half-way up the side of the meat and simmer, covered, until very tender, about 2 hours. 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 a total of 4 cups. Remove the stock from the pan and set aside.

Heat the Dutch oven again and add 1/2 cup olive oil. Add the orzo pasta and toss for a minute. Add the chopped yellow onion and saute until the onion is clear. Stir in the tomatoes, dill weed and parsley. 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. Add the juice of 1 lemon just before serving. Serve with the lamb on top of the pasta. This recipe serves 6 to 8 as a main course. Note: If the dish is too wet when the pasta is tender continue to cook for a few more minutes with the lid off to reduce the sauce. Serves 6.