Lamb With Orzo Pasta (greek)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 lbs boneless lamb shoulder
• 3 tablespoons olive oil, for pan browning
• 6 cups canned / fresh chicken broth
• 1/2 cup olive oil
• 2 cups orzo pasta
• 1 1/2 cups peeled/chopped yellow onions
• 3 cloves garlic
• 2 large ripe tomatoes, chopped
• 2 teaspoons dried dill
• 1/4 cup chopped parsley
• 1 lemon, juice of

Recipe

• 1 in a stove-top dutch oven brown the boneless lamb shoulder in the olive oil.
• 2 salt and pepper to taste.
• 3 add enough stock to come halfway up the side of the meat and simmer, covered, until very tender, about two hours.
• 4 remove the meat from the pot and set aside, covered, to keep warm.
• 5 remove the fat from the stock in the pan and add more stock if necessary to make up four cups.
• 6 remove the stock from the pan and set aside.
• 7 heat the dutch oven again and add half cup olive oil.
• 8 add the orzo pasta and toss for a minute.
• 9 add the chopped onion and garlic sautee until the onion is clear.
• 10 stir in the tomatoes, dillweed and parsley.
• 11 return the meat to the pot along with the 4 cups of stock.
• 12 cover and simmer until the broth is absorbed and the pasta is tender, about 30 minutes.
• 13 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.