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

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