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Lamb With Orzo Paste, Greek Style

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CATEGORY CUISINE TAG YIELD
Meats Greek Meats 6 Servings

INGREDIENTS

3 lb Boneless lamb shoulder
3 T Olive oil for pan browning
6 c Canned / fresh chicken broth
1/2 c Olive oil
2 c Orzo paste
1 1/2 c Peeled/chopped yellow onion
2 Ripe tomatoes, chopped
2 t Dried dillweed
1/4 c Chopped parsley
Juice of lemon

INSTRUCTIONS

>. In a stove-top Dutch oven brown the boneless lamb shoulder in the
olive oil. Salt and pepper to taste. 2>. Add enough stock to come
halfway up the side of the meat and simmer, covered, until very
tender, about two hours. 3>. 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 up four cups. Remove the  stock
from the pan and set aside. 4>. Heat the Dutch oven again and  add half
cup olive oil. Add the orzo paste and toss for a minute. Add  the
chopped onion and sautee until the onion is clear. Stir in the
tomatoes, dillweed and parsley. 5>. 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. NOTE: if the dish  is toowet
when the pasta is tender continue to cook for a few more  minutes with
the lid off to reduce the sauce.  ~ Jeff Smith "The Frugal Gourmet"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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