Lamb with orzo and mint
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Orzo |
| 1 | pounds | Lamb tenderloin |
| Or boneless leg of lamb | ||
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 6 | larges | Shallots |
| 4 | tablespoons | Butter |
| ½ | cup | Shredded mint leaves |
Directions
1. Cook the orzo in a large pot of boiling, salted water until tender but still firm, 7-8 min. Drain well.
2. Meanwhile, cut the lamb into 1-inch cubes and season with ¼ tsp each of salt and pepper. Slice the shallots.
3. 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 1-1½ min per side. Remove the lamb to a plate, reserving the drippings in the pan.
4. 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.
5. Season with the remaining salt and pepper, add the cooked orzo and toss over very low heat to heat through.
The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott
ISBN 0-688-13475-0
pg 104
Submitted By DIANE LAZARUS On 12-29-95