Lamb And Sausage Orzo With Artichokes Recipes

ORZO RISOTTO WITH SAUSAGE AND ARTICHOKES

Steps:

• Heat the oil in a large skillet.
• Add the sausage and cook over high heat, crumbling as it cooks, until cooked through. Transfer to a plate, leaving fat in the pan.
• Lower the heat to medium, and add onion and garlic to the pan. Cover and cook, stirring occasionally, until softened, about 4 minutes.
• Add the orzo and cook, stirring, about 3 minutes.
• Add the stock and 2 cups of water, stirring constantly until the orzo is suspended in a thick, creamy broth, about 15 minutes.
• Season with salt and pepper.
• Add the sausage, artichokes, peas, chives, and parmesan to the orzo.
• Cook, stirring until heated through, about 4 minutes.
• Serve immediately, passing extra grated cheese at the table, if desired.

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.

LAMB SHANKS & ORZO

Steps:

• Preheat the oven to 325 degrees.
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess. In a large (13-inch) Dutch oven such as Le Creuset, heat 3 tablespoons of the grapeseed oil over medium-high heat. Add 2 lamb shanks and cook for 10 minutes, turning every few minutes, until browned on all sides. Transfer the shanks to a plate, add more grapeseed oil, and brown the remaining 2 shanks.
• Wipe out the Dutch oven with a paper towel, add the olive oil, and heat over medium to medium-high heat. Add the onions, carrots, celery, and rosemary and cook for 8 to 10 minutes, until the vegetables are tender. Add the garlic and cook 1 more minute. Add the tomatoes, beef broth, wine, 4 teaspoons salt, and 2 teaspoons pepper. Add the lamb shanks, arranging them so they're almost completely submerged in the liquid. Tuck in the bay leaves and bring to a simmer on top of the stove. Cover the pot and place it in the oven for 2 hours, turning the shanks once while they cook.
• Stir in the orzo and return the lamb shanks to the oven for 20 to 30 minutes, until the orzo is cooked and the lamb shanks are very tender. Discard the bay leaves, stir in 2 to 3 tablespoons of white wine, and taste the orzo for seasonings. Serve hot.

ARTICHOKES, LAMB, AND ORZO AVGOLEMONO

Steps:

• In a Dutch oven or large skillet heat the oil and brown the meat with onion and garlic till onion is tender.
• Drain fat from the meat and return the meat to pan.
• Add 3/4 cup wine or chicken broth, oregano, lemon peel, salt, and pepper.
• Bring to a boil, reduce heat, and cover.
• Simmer for 20 minutes.
• Add fresh or canned artichokes and simmer 10 minutes more, or till tender.
• Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling.
• Add pasta and reduce heat slightly.
• Boil for 5-8 minutes stirring occasionally.
• Immediately drain and return to warm pan; keep warm.
• In a small mixing bowl combine egg, lemon juice, cornstarch, and 1/2 cup warm chicken broth.
• Pour egg mixture into the lamb-artichoke mixture.
• Cook and stir over medium heat for 1 minute, or till thickened and bubbly.
• Cook and stir for 2 minutes more.
• Serve lamb mixture over hot cooked pasta.
• Garnish with parsley (optional).