Prep 20 mins
Cook 40 mins
- 2 tablespoons olive oil or 2 tablespoons cooking oil
- 1 lb boneless lean lamb, cut into 3/4" cubes
- 1 cup chopped onion
- 1 clove garlic, minced
- 3⁄4 cup white wine or 3⁄4 cup chicken broth
- 1 1⁄2 teaspoons snipped fresh oregano or 1⁄2 teaspoon dried oregano, crushed
- 1 teaspoon finely-shredded lemon, rind of
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 6 medium fresh artichokes, trimmed,halved,and blanched or 1 (9 ounce) can artichoke hearts
- 8 ounces orzo pasta (1-1/3 cups)
- 1 beaten egg
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1⁄2 cup warm chicken broth
- 2 tablespoons snipped fresh parsley (optional)
- In a Dutch oven or large skillet heat the oil and brown the meat with onion and garlic till onion is tender.
- Drain fat from the meat and return the meat to pan.
- Add 3/4 cup wine or chicken broth, oregano, lemon peel, salt, and pepper.
- Bring to a boil, reduce heat, and cover.
- Simmer for 20 minutes.
- Add fresh or canned artichokes and simmer 10 minutes more, or till tender.
- Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling.
- Add pasta and reduce heat slightly.
- Boil for 5-8 minutes stirring occasionally.
- Immediately drain and return to warm pan; keep warm.
- In a small mixing bowl combine egg, lemon juice, cornstarch, and 1/2 cup warm chicken broth.
- Pour egg mixture into the lamb-artichoke mixture.
- Cook and stir over medium heat for 1 minute, or till thickened and bubbly.
- Cook and stir for 2 minutes more.
- Serve lamb mixture over hot cooked pasta.
- Garnish with parsley (optional).
I love orzo pasta and this was great! I cooked the lamb with white wine and used dried oregano since I didn't have fresh on hand. My whole house smelled so good from this dish. My only addition was a little bit of butter to the orzo after I drained it to keep it from sticking together.