MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Lamb with Orzo Paste, Greek Style
  Categories: Lamb, Greek
       Yield: 6 servings
       3 lb Boneless lamb shoulder
       3 tb Olive oil for pan browning
       6 c  Canned / fresh chicken broth
     1/2 c  Olive oil
       2 c  Orzo paste
   1 1/2 c  Peeled/chopped yellow onion
       2 lg Ripe tomatoes, chopped
       2 ts Dried dillweed
     1/4 c  Chopped parsley
            Juice of lemon
   1>. In a stove-top Dutch oven brown the boneless lamb shoulder in the
   olive oil. Salt and pepper to taste. 2>. Add enough stock to come
   halfway up the side of the meat and simmer, covered, until very
   tender, about two hours. 3>. 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 up four cups. Remove the
   stock from the pan and set aside. 4>. Heat the Dutch oven again and
   add half cup olive oil. Add the orzo paste and toss for a minute. Add
   the chopped onion and sautee until the onion is clear. Stir in the
   tomatoes, dillweed and parsley. 5>. 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. NOTE: if the dish
   is toowet when the pasta is tender continue to cook for a few more
   minutes with the lid off to reduce the sauce.
   ~ Jeff Smith “The Frugal Gourmet”