Lamb with Orzo Pasta (Greek)

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 garlic 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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