Preparation / Directions:
Combine flour, salt and pepper; dredge steaks, reserving excess flour. Brown steaks in cooking oil in large frying pan. Pour off drippings. Drain tomato liquid into a 1 cup measure, add water, if necessary, to make 1 cup. Break up tomatoes and reserve. Add reserved flour, liquid, oregano and rosemary. Cover tightly and cook slowly 25 minutes. Add onion and continue cooking, covered, 20 minutes. Add green pepper and continue cooking 10 minutes. Add green pepper and continue cooking 10 minutes. Meanwhile cook orzo according to package directions; drain and rinse. Add tomatoes and orzo and continue cooking 5 minutes longer or until lamb is tender. 4 servings.
|
