Lamb with Orzo Paste, Greek Style
Submitted by nitab
Greek-style braised lamb shoulder with orzo cooked in the pan drippings with tomatoes, dill, and parsley. A one-pot meal where the pasta absorbs all the rich lamb and tomato broth.
This is a classic Greek one-pot dish called giouvetsi, where lamb and orzo cook together so the pasta soaks up every drop of meaty, tomatoey broth. The lamb shoulder simmers for two hours until it’s falling-apart tender, then the orzo goes right into the same pot with the defatted braising liquid, tomatoes, dill, and parsley.
Browning the lamb first in olive oil builds a fond on the bottom of the Dutch oven that flavors everything that follows. That caramelized meat residue dissolves into the stock as the lamb simmers, creating a broth with incredible depth.
Toasting the orzo in olive oil before adding the onion is a technique worth noting. It gives the tiny pasta a nutty flavor and helps it hold its shape during the 30-minute simmer instead of turning into a gummy mass. The orzo absorbs the broth as it cooks, and by the time the pasta is tender, the liquid should be nearly gone.
Chef Tips
- Skim the fat from the braising liquid before adding the orzo. Excess fat coats the pasta and makes the dish greasy.
- If the dish is still wet when the pasta is tender, cook uncovered for a few minutes to reduce. The consistency should be thick and saucy, not soupy.
- Use ripe, in-season tomatoes for the best flavor. Canned diced tomatoes work in winter.
- A squeeze of lemon juice at the end brightens the rich lamb and ties the dill together.
Variations
- Beef version: Use boneless beef chuck instead of lamb shoulder for a milder, more familiar flavor.
- Cinnamon accent: Add a cinnamon stick during the lamb simmer for a more traditional Greek flavor profile.
- Feta finish: Crumble feta cheese over the finished dish for a salty, tangy contrast to the rich lamb.
Ingredients
Directions
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 sauté 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.
Comments
