Categories: Meats 
      Yield: 6 servings 
  
      3 lb Boneless lamb shoulder          1 1/2 c  Peeled/chopped yellow onion 
      3 tb Olive oil for pan browning          2 lg Ripe tomatoes, chopped 
      6 c  Canned / fresh chicken broth        2 ts Dried dillweed 
    1/2 c  Olive oil                         1/4 c  Chopped parsley 
      2 c  Orzo paste                               Juice of lemon 
  
  1>. In a stove-top Dutch oven brown the boneless lamb shoulder in the olive 
  oil. Salt and pepper to taste. 2>. Add enough stock to come halfway up the 
  side of the meat and simmer, covered, until very tender, about two hours. 
  3>. 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. 4>. Heat 
  the Dutch oven again and add half cup olive oil. Add the orzo paste and 
  toss for a minute. Add the chopped onion and sautee until the onion is 
  clear. Stir in the tomatoes, dillweed and parsley. 5>. 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 
  toowet when the pasta is tender continue to cook for a few more minutes 
  with the lid off to reduce the sauce. 
   
  ~ Jeff Smith "The Frugal Gourmet"