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
In a stove-top Dutch oven brown the
boneless lamb shoulder in the olive oil. Salt and pepper to taste.
Add enough stock to come halfway
up the side of the meat and simmer, covered, until very tender,
about two 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 up four cups.
Remove the stock from the pan and set aside.
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.
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 too wet when
the pasta is tender continue to cook for a few more minutes with
the lid off to reduce the sauce.
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