Lamb With Orzo Pasta Greek Style
Serving Size : 6
Ingredients for prepare Lamb With Orzo Pasta Greek Style
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 | pounds | boneless lamb shoulder |
| 3 | tablespoons | olive oil - for pan browning |
salt to taste
freshly-ground black pepper to taste
lamb with orzo pasta greek style |
| 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 |
| 1 | | lemon - for garnish , juice |
recipe Lamb With Orzo Pasta Greek Style
In a stove-top Dutch oven brown the boneless
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lamb shoulder in the olive oil. Add the salt and pepper. Add enough
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stock to come half-way up the side of the meat and simmer, covered, until very tender,
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about 2 hours. Remove the meat from the pot and set aside, covered, to keep
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warm. Remove the fat from the stock in the pan and add more stock if necessary to
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make a total of 4 cups. Remove the stock from the pan and
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set aside. Heat the Dutch oven again and add 1/2 cup olive oil. Add
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the orzo pasta and toss for a minute. Add the chopped yellow onion and sautй until the onion is
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clear. Stir in the tomatoes, dill weed and parsley. Return the meat to the pot along with
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the 4 cups of stock. Cover and simmer until the broth is absorbed and the pasta is tender,
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about 30 minutes. Add the juice of 1 lemon just before serving. Serve with the lamb on
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top of the pasta. This recipe serves 6 to 8 as a main course.
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Note: If the dish is too wet when the pasta is tender continue to cook for a few
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more minutes with the lid off to reduce the sauce. Comments: This is a dish
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I first tasted in Athens. It is exceptionally good and just great for
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entertaining.
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