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

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. Comments: This is a dish I first tasted in Athens. It is exceptionally good and just great for entertaining.

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