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Lamb with Orzo and Mint

1 c Orzo
1 lb Lamb tenderloin
Or boneless leg of lamb
3/4 ts Salt
1/2 ts Pepper
6 lg Shallots
4 tb Butter
1/2 c Shredded mint leaves

Cook the orzo in a large pot of boiling, salted water until tender but still firm, 7-8 min. Drain well.

Meanwhile, cut the lamb into 1-inch cubes and season with 1/4 tsp each of salt and pepper. Slice the shallots.

In a large frying pan, heat 3 tbs of butter over medium-high heat until bubbly but not brown. Add the lamb and cook, turning, until brown and crispy outside but still pal pink in the center, about 1-1 1/2 min per side. Remove the lamb to a plate, reserving the drippings in the pan.

Add the shallots to the frying pan and cook until lightly browned, 2-3 min. Return the lamb and any accumulated juices to the pan. Add the shredded mint and the remaining 1 tbs butter.

Season with the remaining salt and pepper, add the cooked orzo and toss over very low heat to heat through.

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