Orzo And Lamb With Apples And Onions Recipes

BAKED LAMB AND ORZO (ARNI YOUVETSI)

Steps:

• Preheat the oven to 350 degrees F.
• Rub the lamb with olive oil and sprinkle very liberally with salt and pepper. Sear the lamb in a heavy bottomed skillet. Transfer to a casserole dish.
• Add a little olive oil to the skillet, then add the onions. Cook until tender, then stir in the garlic and tomato paste and cook until they start to become incorporated with the onions. Add the diced tomatoes and broth and bring to a boil; season to taste with salt and pepper. Add the liquid to the lamb casserole. Cover it and bake until the lamb is very tender, about 2 hours 30 minutes.
• Add the orzo and stir. Add some hot water if it starts to look dry and continue to bake, uncovered, until the orzo is cooked, 20 to 30 minutes.
• Serve pieces of the lamb alongside the orzo and top generously with your choice of cheese.

FRIED ONIONS AND APPLES

Steps:

• In a large cast-iron or other heavy skillet, saute onions in butter until tender. Place apples on top of onions. Combine remaining ingredients; sprinkle over apples. , Cover and simmer for 10 minutes. Uncover and simmer until apples are tender, 5 minutes longer. Serve with a slotted spoon.

GREEK LAMB WITH ORZO

Steps:

• Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
• Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
• Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.

GREEK LAMB AND ORZO

Steps:

• Heat a large saucepan over medium-high heat. Stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. Stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. Bring to a boil; reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.

ORZO AND LAMB WITH APPLES AND ONIONS

Steps:

• In a covered pot, bring the broth and water to boil.
• Chop whole onion.
• Heat until very hot a nonstick pan large enough to hold all the ingredients. Reduce heat to medium-high. Add oil and saute onion until it begins to soften.
• Wash, quarter and core apple and slice each quarter thin. Add to onion as it cooks.
• Wash rosemary and remove leaves. Chop leaves and add to onion-apple mixture. Add currants, wine and vinegar. Cover and simmer.
• Cook orzo in the broth.
• Wash and dry lamb and slice into pieces about 1/4-inch thick; heat a small nonstick skillet until medium-hot. Brown lamb quickly on both sides. Remove lamb and julienne.
• When orzo is cooked, drain and add along with lamb to apple-onion mixture. Stir well and season with salt and pepper.

GROUND LAMB WITH ORZO

Steps:

• Place the first 4 ingredients in a Magic Bullet and pulse to make fine breadcrumbs.
• In a bowl combine breadcrumbs and ground lamb mix well add egg mix well and shape into balls or sausages.
• Brown meatballs in a large skillet until cook thru remove and drain on paper towels.
• Remove all but about 2 tbl grease from pan.
• Add diced onion, garlic, crushed red pepper and tomatoes cook until onion is soft.
• add orzo and toss for a few minutes.
• Return lamb meatballs to skillet.
• Add chicken broth.
• Simmer until orzo is cooked add half and half and spinach cover and cook until spinach is tender.

ORZO WITH LAMB, LIMA BEANS AND FETA

Steps:

• Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onions and garlic and cook until tender, stirring frequently, about 10 minutes. Add remaining 1 tablespoon oil. Sprinkle lamb with salt and pepper. Add to Dutch oven and stir until lamb begins to color, about 5 minutes. Add wine and tomatoes with their juices, breaking up tomatoes with spoon. Simmer uncovered until sauce is thick and lamb is tender, about 1 hour 15 minutes. Add lima beans and simmer until just tender, about 15 minutes. Add marjoram and season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.)
• Cook orzo in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Drain orzo well. Transfer to large bowl. Spoon lamb stew over. Sprinkle with feta cheese and serve.

LAMB WITH SPINACH AND ORZO

Steps:

• In a large soup pot over medium heat, let the oil get warmed.
• Add in lamb, onion, and garlic; stir/saute for about 5 minutes or until meat is browned and veggies are tender.
• Stir in oregano and cumin; cook 1 minute.
• Add in stock, salt, and pepper; bring to a boil.
• Lower heat to med-low and simmer, covered, for 1 hour or until meat is tender.
• Add in orzo; bring to a boil; lower heat and simmer, about 15 minutes or until orzo is tender and liquid is absorbed.
• Add in spinach, lemon juice, and olives; stir to mix well and cook about 10 minutes or until heated through.
• Divide into individual plates and sprinkle with feta cheese, if desired.

ORZO WITH LAMB, OLIVES AND FETA

Steps:

• Bring a large saucepan of water to a boil. Cook orzo until just tender, about 8 minutes or according to package directions. Drain.
• Meanwhile, cook lamb (or beef or turkey) in a medium nonstick skillet over medium heat, stirring, until browned, 2 to 3 minutes. Drain in a sieve set over a bowl. Clean and dry the pan.
• Add oil to the pan and heat over medium heat. Add onion and cook, stirring, until softened, 3 to 5 minutes. Add garlic, cinnamon, rosemary (or oregano) and crushed red pepper (if using); cook, stirring, until fragrant, about 1 minute. Add the lamb (or beef or turkey) and tomato sauce; cook, stirring occasionally, until the sauce is thickened, 5 to 7 minutes. Remove from the heat and stir in olives, salt and pepper. Toss the orzo with the sauce. Serve garnished with feta.

FRIED APPLES AND ONIONS

Steps:

• In a large skillet, cook the onions in butter over medium heat for 3-5 minutes or until crisp-tender. Top with apples; sprinkle with brown sugar. Cover and cook for 15-20 minutes or until apples are tender.