Lamb with orzo paste~ greek style
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Lamb with orzo paste~ greek style
  Lamb    Greek  
Last updated 6/12/2012 1:21:40 AM. Recipe ID 53988. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Lamb with orzo paste~ greek style
 Categories: Meats
      Yield: 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
 
  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"
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 53988 (Apr 03, 2005)

[an error occurred while processing this directive]