Lamb with Orzo Paste, Greek Style

Name: Lamb with Orzo Paste, Greek Style
Yield: 6
Cuisine: Fusion
Ingredients: lamb shoulder; olive oil; chicken broth; olive oil; pasta, orzo; yellow onion; tomatoes; dill weed; parsley leaves; lemon juice

Submitted by nitab

Ingredients

POUNDS LAMB SHOULDER
boneless

TABLESPOONS OLIVE OIL
for pan browning

CUPS CHICKEN BROTH

CUPS OLIVE OIL

CUPS ORZO PASTA
paste *

1 ½

CUPS YELLOW ONION
peeled, chopped

LARGE TOMATOES
chopped, ripe

TEASPOONS DILL WEED
dried

CUP PARSLEY LEAVES
chopped

X LEMON JUICE *

Directions

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 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.