Lamb with Orzo Paste, Greek Style
3 lb Boneless lamb shoulder 3 tb Olive oil for pan browning 6 c Canned / fresh chicken broth 1/2 c Olive oil 2 c Orzo paste 1 1/2 c Peeled/chopped yellow onion 2 lg Ripe tomatoes, ...
Ingredients
- 3lbboneless lamb shoulder
- 3tb olive oil for pan browning
- 6c canned / fresh chicken broth
- 1/2c olive oil
- 2c orzo paste
- 11/2 c peeled/chopped yellow onion
- 2lg ripe tomatoes, chopped
- 2ts dried dillweed
Directions
- 1
3 lb Boneless lamb shoulder 3 tb Olive oil for pan browning 6 c Canned / fresh chicken broth 1/2 c Olive oil 2 c Orzo paste 1 1/2 c Peeled/c
- 2
In a stove-top Dutch oven brown the boneless lamb shoulder in the olive oil
- 3
Salt and pepper to taste
- 4
Add enough stock to come halfway up the side of the meat and simmer, covered, until very tender, about two hours
- 5
Remove the meat from the pot and set aside, covered, to keep warm
- 6
Remove the fat from the stock in the pan and add more stock if necessary to make up four cups
- 7
Remove the stock from the pan and set aside
- 8
Heat the Dutch oven again and add half cup olive oil