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1>. In a stove-top Dutch oven brown the boneless lamb shoulder in the olive
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oil. Salt and pepper to taste. 2>. Add enough stock to come halfway up the
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side of the meat and simmer, covered, until very tender, about two hours.
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3>. Remove the meat from the pot and set aside, covered, to keep warm.
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Remove the fat from the stock in the pan and add more stock if necessary to
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make up four cups. Remove the stock from the pan and set aside. 4>. Heat
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the Dutch oven again and add half cup olive oil. Add the orzo paste and
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toss for a minute. Add the chopped onion and sautee until the onion is
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clear. Stir in the tomatoes, dillweed and parsley. 5>. Return the meat to
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the pot along with the 4 cups of stock. Cover and simmer until the broth is
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absorbed and the pasta is tender, about 30 minutes. NOTE: if the dish is
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toowet when the pasta is tender continue to cook for a few more minutes
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with the lid off to reduce the sauce.
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~ Jeff Smith "The Frugal Gourmet"
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