Greek lamb with orzo paste


3 lb boneless lamb shoulder
3 tbsp olive oil for pan browning
6 cup canned / fresh chicken broth
1/2 cup olive oil
2 cup orzo paste
1 1/2 cup yellow onion, chopped
2 lg ripe tomatoes, chopped

2 tsp dried dillweed
1/4 cup chopped parsley
1 juice of lemon

How to prepare

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 saut

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