Lamb With Orzo Pasta, Greek Style

Recipe Ingredients

3 lbs	1362g / 48oz	Boneless lamb shoulder
3 tablespoons	45ml	Olive oil - for pan browning
		Salt - to taste
		Freshly-ground black pepper - to taste
6 cups	1422ml	Chicken stock - fresh or canned
1/2 cup	118ml	Olive oil
2 cups	474ml	Orzo pasta
1 1/2 cups	93g / 3.3oz	Chopped yellow onion
2 cups	125g / 4.4oz	Tomatoes, red ripe - chopped (large)
2 teaspoons	10ml	Dried dill weed
1/4 cup	36g / 1.3oz	Chopped parsley
		Juice of 1 lemon - for garnish

Recipe Instructions

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.

Source:
THE FRUGAL GOURMET by Jeff Smith - From the 12-09-1992 issue - The Springfield Union-News

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