 |
Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
|
Adapted from a recipe in Faith Durand's _Not Your Mother's Casseroles_ by Rebekah Denn at Al Dente. Ingredients:
2 tablespoons olive oil |
3 lbs boneless leg of lamb, trimmed of fat and cut into 1-inch pieces |
6 cloves garlic, minced |
1 medium onion, chopped |
1 (28 ounce) can diced tomatoes, with juices |
1 tablespoon red wine vinegar |
1 teaspoon sugar |
2 cinnamon sticks, about 3-inch each |
1 sprig fresh rosemary |
2 teaspoons salt |
freshly ground black pepper |
3 cups low-sodium chicken broth |
1 lb orzo |
3/4 cup shredded parmesan cheese |
Directions:
1. Preheat oven to 325 degrees. Heat olive oil in Dutch oven over medium-high heat. Brown the lamb in three batches, making sure the pieces brown deeply on all sides. This will take about 8 minutes per batch. Set the lamb aside.
2. Add the garlic and onion to the fat in the Dutch oven and cook for about 5 minutes, or until the onion is just turning translucent. Return the lamb to the Dutch oven along with the tomatoes and their juices, vinegar, sugar, cinnamon sticks, rosemary, salt, and pepper to taste. Remove from the heat.
3. Meanwhile, in a medium saucepan, bring the chicken broth to a boil. Stir the orzo into the Dutch oven and pour the boiling broth over the top. Cover and bake for 90 minutes, then uncover, sprinkle with Parmesan, and return to the oven uncovered. Bake for 30 minutes more or until the orzo is al dente. Serve immediately.
|
|