Lamb Chops With Orzo Ww Food

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.

LAMB CHOPS WITH HERBED-FETA ORZO

Steps:

• Set oven control to broil. Spray broiler pan with cooking spray.
• Cook pasta as directed on package, omitting salt and oil. Drain and place in medium bowl; cover to keep warm.
• Meanwhile, in small bowl, mix garlic, oregano and 1/4 teaspoon each of the salt and the pepper; rub over both sides of lamb chops. Place lamb chops on broiler pan. Broil 8 minutes, turning once, until of desired doneness.
• Add cheese, tomatoes, lemon juice, oil and remaining 1/4 teaspoon each salt and pepper to pasta; toss gently. Serve lamb chops with pasta.

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 BAKED WITH ORZO

Steps:

• 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. 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.

GRILLED LAMB BLADE CHOPS WITH ORZO AVGOLEMONO AND GREEN GARLIC

Steps:

• Slice green garlic crosswise very, very thinly or grate mature garlic on a Microplane. In a small bowl, toss garlic with a large pinch of kosher salt.
• Pat grape leaves dry with paper towels. In a medium skillet, heat 1/4 inch of blended oil until shimmering. Add 1 grape leaf at a time and fry over medium heat, turning once until crisp and translucent, 15 to 20 seconds. Using tongs, transfer to paper towels.
• In a medium saucepan of boiling salted water, cook orzo until al dente. Drain, rinse under cold water and return to saucepan.
• Heat a grill or grill pan. Season chops on both sides with sea salt and pepper. Grill over medium-high heat, turning once, until almost medium, about 8 minutes. If a chop curls, snip one edge with kitchen scissors. Transfer to a platter.
• Heat stock to barely simmering. In a glass or stainless bowl, whisk egg yolks with lemon juice. Whisk in hot stock in a steady stream. Set orzo over medium-high heat. Stir in yolk-stock mixture (avgolemono) and salted garlic, and cook, stirring, until slightly thickened, about 2 minutes. Season with sea salt and pepper.
• Transfer chops and orzo to plates. Garnish with fried grape leaves and serve.

LAMB CHOPS WITH ORZO (WW)

Steps:

• Cook orzo according to package directions; drain and transfer to bowl; stir in lemon zest.
• Meanwhile spray skillet with Pam and set over medium high heat. Stir in mushrooms and 1/4 teaspoon salt. Cook; stirring occasionally until mushrooms are browned and liquid is evaporated (5-10 minutes). Add to orzo; toss.
• Meanwhile sprinkle lamb chops with 1/4 teaspoons salt and the pepper.spray skillet with Pam and set over medium high heat and add lamp chops turning once (8-15 minutes).
• Serve with orzo.

LAMB WITH ORZO

Steps:

• Cut roast in half. Place in a 5-qt. slow cooker. Drizzle with lemon juice. Sprinkle with the garlic, oregano, lemon zest and salt. Cover and cook on low for 8-10 hours or until meat is tender. , Cook orzo according to package directions. Remove lamb from slow cooker. Shred meat with two forks; set aside and keep warm. , Skim fat from cooking juices if necessary; return 1 cup cooking juices to slow cooker. Add one package of spinach. Cook on high for 5-10 minutes or until spinach is wilted. Drain orzo; add to spinach mixture. Stir in reserved meat and 1/2 cup feta cheese. , To serve, arrange remaining fresh spinach on nine individual plates. Top with lamb mixture. Sprinkle each with remaining feta cheese.

LAMB WITH ORZO PASTA (GREEK)

Steps:

• In a stove-top Dutch oven brown the boneless lamb shoulder in the olive oil.
• Salt and pepper to taste.
• Add enough stock to come halfway up the side of the meat and simmer, covered, until very tender, about two hours.
• 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.
• Heat the Dutch oven again and add half cup olive oil.
• Add the orzo pasta and toss for a minute.
• Add the chopped onion and garlic sautee until the onion is clear.
• Stir in the tomatoes, dillweed and parsley.
• 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 too wet when the pasta is tender continue to cook for a few more minutes with the lid off to reduce the sauce.

LAMB CHOPS WITH OREGANO AND LEMON

Steps:

• Mix salt, pepper, oregano and garlic powder in small bowl. Rub spice mixture on all sides of lamb chops. Place lamb chops in large glass baking dish. Cover; chill at least 4 hours or overnight.
• Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 double lamb chops on each of 4 plates. Place potatoes alongside; drizzle some lemon vinaigrette over lamb. Garnish with lemon wedges.