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Ingredientes
- 3 lb Boneless lamb shoulder
- 3 Tbsp. Extra virgin olive oil for pan browning
- 6 c. Canned / fresh chicken broth
- 1/2 c. Extra virgin olive oil
- 2 c. Orzo paste
- 1 1/2 c. Peeled/minced yellow onion
- 2 lrg Ripe tomatoes, minced
- 2 tsp Dry dillweed
- 1/4 c. Minced parsley Juice of lemon
Direcciones
- 1). In a stove-top Dutch oven brown the boneless lamb shoulder in the extra virgin olive oil. Salt and pepper to taste. 2.. Add in sufficient stock to come halfway up the side of the meat and simmer, covered, till very tender, about two hrs.
- 3.. 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 up four c.. Remove the stock from the pan and set aside. 4.. Heat the Dutch oven again and add in half c. extra virgin olive oil. Add in the orzo paste and toss for a minute. Add in the minced onion and sautee till the onion is clear. Stir in the tomatoes, dillweed and parsley. 5.. 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.
- NOTE: if the dish istoowet when the pasta is tender continue to cook for a few more min with the lid off to reduce the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 529g | |
| Recipe makes 6 servings | |
| Calories 692 | |
| Calories from Fat 525 | 76% |
| Total Fat 58.69g | 73% |
| Saturated Fat 17.85g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 491mg | 20% |
| Potassium 803mg | 23% |
| Total Carbs 6.66g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.98g | 2% |
| Protein 33.51g | 54% |
