UA Recipe Collection

Lamb Orzo Stew

Summary

Yield
6 Servings
SourceFlorence Taylor (1990)
Prep time30 minutes
Cooking time2 hours, 10 minutes
Total time2 hours, 40 minutes

Ingredients

1⁄2 c
olive oil
1
leg of lamb (5- to 7-lb, boned, cut into 1 1/2-inch chunks and patted dry)
2 lb
tomatoes (ripe, chopped or 2 lbs good canned tomatoes, drained and chopped)
1
onion (medium)
5
cloves
2 clv
garlic (large, minced)
2 lb
tomato paste
4 t
cinnamon
1 pn
sugar
 
salt
 
pepper (freshly ground)
1⁄2 c
butter
1 lb
orzo (rice-shaped pasta)
3 c
water
1⁄2 c
Parmesan cheese (up to 1 c, freshly grated)

Instructions

Stud onion with 5 cloves. Heat olive oil in Dutch oven over medium-high heat. Add lamb and brown well on all sides. Add tomatoes, onion, garlic, tomato paste, cinnamon, sugar, salt and pepper. Reduce heat to low. Cover and simmer 45 minutes. Preheat oven to 350°. Melt butter in heavy large skillet over medium heat. Add orzo and sauté until completely coated. Stir into lamb mixture. Add water. Cover and bake 1 hour. Remove onion. Sprinkle cheese on top of mixture. Bake 5 minutes more. Transfer to platter and serve immediately.

Recipe taken from Bon Appetit.