A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Thursday, April 24, 2008

Braised lamb with orzo (Greek)

2-2 ½ Pounds of lamb meat (I like to use the “for Stew” meat- it will have bones but they help flavor the dish)- another option would be to use lamb leg cut into 2” chunks
Salt and ground pepper to season the meat
2-3 Tablespoons vegetable oil
1 medium onion peeled and diced
1 can 24 oz of crushed san Marzano tomatoes
½ teaspoon kosher salt
Pinch of ground pepper
1 cup red wine
1 cup orzo
7 cups boiling water
Feta cheese to garnish, use as much as you like…

Preheat the oven to 350
Season beat with salt and pepper. Place a large braising pan or wide Dutch oven over medium-high heat. Add in the vegetable oil then, when oil is hot, add the meat. Sear the meat on all sides (about 5-10 minutes total). Work in batches if you must.

Add all seared meat back into to the pot, lower the heat to medium- medium low. Add in the onions and stir. Cook onions for 2-3 minutes. Add in the tomatoes, salt and pepper, along with the wine. Cover your pot and place in the oven. Cook for 1 hour.

After 1 hour, remove the lid and add in orzo, along with boiling water. Stir. Re-cover the pot and cook and cook at 300 for 1 hour. After this hour you will remove the lid and let the lamb simmer away, uncovered, for another 2-3 hours. The orzo will become plum and the lamb will be falling off the bone. To serve, scoop out the tomato coated orzo; top it with lamb chunks then a generous helping of feta cheese chunks. This dish is a perfect for a “dinner party” since it can be prepared in advance, and then left to simmer in the oven for several hours.

No comments: