6 servings
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 pasta
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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