Lamb with Orzo (barley) – from Greek cooking by Lou Seibert Pappas


2 T butter ; 2 lb. bonelss lamb leg (or shoulder or any meat like shanks for that matter) cut in 1 – 1/2 inch cubes; 1 chopped onion; 2 minced garlic cloves; salt and pepper, 1/2 Cup dry white wine; 1 T tomato paste; 3 Cups stock (chicken or veggie or meat or just water); 12 oz. orzo

Preparation: (cooking time is about 2 hours)

Melt butter in large flame proof casserole or roasting pan. Add meat, onion, and garlic until coated with butter. Season with salt and pepper.

Place in 450 degree oven and roast for 20 minutes or until the meat is browned. Reduce the temperature to 325 F, add wine, tomato paste, and 1 cup stock. Continue baking for 40 minutes or longer.

Add remaining stock to pan juices. Meanwhile, par boil orzo in large amount of boiling salted water for 5 minutes. Drain well and add to the sauce in the roasting pan. Stir, and continue baking for 30 minutes, or until orzo is al dente and the meat is tender. Serve meate and orzo. Sprinkle with some cheese.