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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a stove-top Dutch oven brown the boneless lamb shoulder in the olive oil. | 2. Salt and pepper to taste. | 3. Add enough stock to come halfway up the side of the meat and simmer, covered, until very tender, about two hours. | 4. Remove the meat from the pot and set aside, covered, to keep warm. | 5. Remove the fat from the stock in the pan and add more stock if necessary to make up four cups. | 6. Remove the stock from the pan and set aside. | 7. Heat the Dutch oven again and add half cup olive oil. | 8. Add the orzo pasta and toss for a minute. | 9. Add the chopped onion and garlic sautee until the onion is clear. | 10. Stir in the tomatoes, dillweed and parsley. | 11. Return the meat to the pot along with the 4 cups of stock. | 12. Cover and simmer until the broth is absorbed and the pasta is tender, about 30 minutes. | 13. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shoulder	3	lbs	boneless	3592.512	0.0	225.6206	291.8916
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
chicken broth	6	cups	canned	468.72	11.34	66.8304	15.7248
olive oil	1/2	cup		358.02	0.0	0.0	40.5
orzo pasta	2	cups		-	-	-	-
yellow onion	1 1/2	1/2	peeled/chopped	172.26	10.2573	1.2397	14.094000000000001
garlic	3	cloves		13.41	2.9754	0.5724	0.045
tomato	2		ripe chopped	83.72	18.564	4.368	0.728
dill	2	teaspoons	dried	0.1595	0.026000000000000002	0.0128	0.0042
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
lemon	1			1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.