Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        boneless lamb shoulder
   3      tablespoons   olive oil -- for pan browning
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   6      cups          chicken stock -- fresh or canned
     1/2  cup           olive oil
   2      cups          orzo pasta
   1 1/2  cups          chopped yellow onion
   2      large         tomatoes -- red ripe, chopped
   2      teaspoons     dried dill weed
     1/4  cup           chopped parsley
   1                    lemon -- for garnish , juice
                        -- of

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.