Greek Lamb & Orzo Stew1/2 cup of olive oil
One 5 to 7 pound leg of lamb, boned, cut into 1 1/2 inch chunks and patted dry
2 pounds of ripe tomatoes, chopped
1 medium onion, studded with 5 whole cloves
2 large garlic cloves, minced
2 tablespoons of tomato paste
1/4 teaspoon of cinnamon
A pinch of sugar
Salt and freshly ground pepper
1/2 cup (1 stick) of butter
1 pound of orzo, rice shaped pasta
3 cups of water
1/2 cup of freshly grated kefalotyri or Parmesan cheese
Heat the olive oil in Dutch oven over medium high heat. Add the lamb and brown well on all sides. Add the tomatoes, onion, garlic, tomato paste, cinnamon, sugar, and salt and pepper. Reduce the heat to low. Cover and simmer for 45 minutes. Preheat your oven to 350ºF. Melt the butter in a heavy large skillet over medium heat. Add orzo and
sauté until completely coated. Stir into lamb mixture. Add waster. Cover and bake for 1 hour. Remove onion. Sprinkle the mixture with cheese. Bake for 5 minutes. Transfer to platter and serve immediately. Makes 6 servings
