Lamb With Orzo Pasta, Greek Style
* exported from bigoven * 
recipe by :jeff smith 
serving size :6 
cuisine : 
main ingred. : 
categories :main dish pasta 
lamb * greek 
amount measure ingredient -- preparation method 
3 lb.  boneless lamb shoulder
3 Tbsp  olive oil --for pan browning
  salt --to taste
  freshlyground black pepper --to taste
6 cup  chicken stock --fresh or canned
1/2 cup  olive oil
2 cup  orzo pasta
1-1/2 cup  chopped yellow onion
2 large  tomatoes --red ripe chopped
2 tsp  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 
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. 
recipe source:the frugal gourmet by jeff smith 
formatted for mastercook by joe comiskey, 
(ID: 5461) Mirror: Fri, Oct 29, 2004

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