Summary
Yield | |
---|---|
Source | Florence Taylor (1990) |
Prep time | 30 minutes |
Cooking time | 2 hours, 10 minutes |
Total time | 2 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 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.