| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Meats |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Boneless lamb shoulder |
| 3 |
tb |
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 |
lg |
Ripe tomatoes, chopped |
| 2 |
ts |
Dried dillweed |
| 1/4 |
c |
Chopped parsley |
|
|
Juice of lemon |
INSTRUCTIONS
1>. 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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