Lamb with Orzo Pasta, Greek Style
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
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. |