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Ingredientes
- 3 lb Boneless lamb shoulder
- 3 Tbsp. Extra virgin olive oil for pan browning Salt to taste Freshly-grnd black pepper to taste
- 6 c. Chicken stock fresh or possibly canned
- 1/2 c. Extra virgin olive oil
- 2 c. Orzo pasta
- 1 1/2 c. Minced yellow onion
- 2 lrg Tomatoes, red ripe minced
- 2 tsp Dry dill weed
- 1/4 c. Minced parsley Juice of 1 lemon for garnish
Direcciones
- In a stove-top Dutch oven brown the boneless lamb shoulder in the extra virgin olive oil. Add in the salt and pepper. Add in sufficient stock to come half-way up the side of the meat and simmer, covered, till very tender, about 2 hrs.
- Remove the meat from the pot and set aside, covered, to keep hot. Remove the fat from the stock in the pan and add in more stock if necessary to make a total of 4 c.. Remove the stock from the pan and set aside.
- Heat the Dutch oven again and add in 1/2 c. extra virgin olive oil. Add in the orzo pasta and toss for a minute. Add in the minced yellow onion and saute/fry till the onion is clear. Stir in the tomatoes, dill weed and parsley. Return the meat to the pot along with the 4 c. of stock. Cover and simmer till the broth is absorbed and the pasta is tender, about 30 min. Add in the juice of 1 lemon just before serving.
- Serve with the lamb on top of the pasta.
- This recipe serves 6 to 8 as a main course.
- Note: If the dish is too wet when the pasta is tender continue to cook for a few more min with the lid off to reduce the sauce.
- Comments: This is a dish I first tasted in Athens. It is exceptionally good and just great for entertaining.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 608g | |
| Recipe makes 6 servings | |
| Calories 985 | |
| Calories from Fat 535 | 54% |
| Total Fat 59.88g | 75% |
| Saturated Fat 18.07g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 495mg | 21% |
| Potassium 979mg | 28% |
| Total Carbs 65.55g | 17% |
| Dietary Fiber 4.8g | 16% |
| Sugars 5.08g | 3% |
| Protein 43.79g | 70% |
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