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  Chicken broth
    1/2 c  Olive oil
      2 c  Orzo paste
  1 1/2 c  Yellow onion; chopped
      2 lg Ripe tomatoes; chopped
      2 ts Dried dill
    1/4 c  Parsley; chopped
      1    Lemon; juice of
 
  In a stove-top Dutch oven brown the boneless lamb shoulder in the
  olive oil. Salt and pepper to taste.

  Add enough stock to come halfway up the side of the meat and
  simmer, covered, until very tender, about 2 hours.

  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.

  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, dill, and parsley.

  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 too wet when the pasta is tender continue to cook
  for a few more minutes with the lid off to reduce the sauce.
  
  Recipe by The Frugal Gourmet by Jeff Smith
 
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