Lamb Baked with Orzo

By ajiann

Try this classic Greek recipe from chef Vefa Alexiadou's "Vefa's Kitchen" cookbook for a warm and filling family dinner.

Ingredients

• 1/2 cup olive oil
• 3 1/4 pounds lamb shoulder, trimmed and cut into 2-to-2 1/2-inch pieces
• 3 cups pureed tomatoes, peeled, fresh or canned
• 4 cloves garlic, sliced
• 1 tablespoon red-wine vinegar
• 1/2 teaspoon sugar
• Coarse salt and freshly ground pepper
• 4 tablespoons unsalted butter
• 1 pound 2 ounces orzo pasta
• 3 cups hot water
• 1 tomato, cored and thinly sliced
• 1/2 cup grated kefalotiri or Parmesan cheese, plus more for garnish

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

Heat oil in a large skillet over medium heat. Add lamb, working in batches if necessary, and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Return lamb to skillet and add pureed tomatoes, garlic, vinegar, and sugar; season with salt and pepper. Cover and simmer for 1 hour.
Meanwhile, melt butter in a medium nonstick skillet. Add orzo and cook, stirring constantly, until lightly golden, about 5 minutes. Transfer orzo to a large baking dish or six individual sized baking dishes.
Preheat oven to 350 degrees.
Transfer lamb mixture to baking dish or dishes with orzo; top with tomato mixture from skillet. Carefully add hot water to dish and cover with parchment paper-lined aluminum foil. Place baking dish on a rimmed baking sheet and transfer to oven; bake for 1 1/2 hours.
Remove baking dish from oven and top lamb with tomato slices and cheese; season with salt and pepper. Return to oven and bake, uncovered, adding a little more water if necessary, until liquid is almost completely absorbed and pasta is al dente, about 30 minutes. Serve immediately with more cheese, if desired.