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Lamb with Orzo Paste, Greek Style

  • 3 lb Boneless lamb shoulder
  • 3 Tbsp Olive oil for pan browning
  • 6 cups Canned / fresh chicken broth
  • 1/2 cup Olive oil
  • 2 cups Orzo paste
  • 1 1/2 cups Peeled/chopped yellow onion
  • 2 lg Ripe tomatoes, chopped
  • 2 tsp Dried dillweed
  • 1/4 cup Chopped parsley
  • Juice of lemon
  • Mix cornflour, sugar and soy sauce in a bowl. Add the chicken bits and ginger and stir well. Cover with lemon slices. Steam for 45 mins to 1 hour. Serve with some sort of vegetabley-ricey thing.

    In a stove-top Dutch oven brown the boneless lamb shoulder in the olive oil. Salt and pepper to taste. Add enough stock to come halfway up the side of the meat and simmer, covered, until very tender, about two hours. 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. 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 sauti until the onion is clear. Stir in the tomatoes, dillweed and parsley. 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, ab

    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.


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