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Lamb with Orzo Paste, Greek Style



Trans-fat Free


3 pounds lamb shoulder
3 tablespoons olive oil
for pan browning
6 cups chicken broth
½ cups olive oil
2 cups orzo pasta
1 ½ cups yellow onion
peeled, chopped
2 large tomatoes
chopped, ripe
2 teaspoons dill weed
¼ cup parsley leaves
1 x lemon juice



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 sauté 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 595g (21.0 oz)
Amount per Serving
Calories 70362% of calories from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 152mg 51%
Sodium 555mg 23%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 6%
Sugars g
Protein 101g
Vitamin A 15% Vitamin C 24%
Calcium 8% Iron 24%
* based on a 2,000 calorie diet How is this calculated?


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