Preparation:
In a stove-top Dutch oven brown the boneless lamb shoulder in the olive oil. Add the salt and pepper. Add enough stock to come half-way up the side of the meat and simmer, covered, until very tender, about 2 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 a total of 4 cups. Remove the stock from the pan and set aside.
Heat the Dutch oven again and add 1/2 cup olive oil. Add the orzo pasta and toss for a minute. Add the chopped yellow onion and sauté until the onion is clear. Stir in the tomatoes, dill weed 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, about 30 minutes. Add 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 minutes 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. |
