Lamb With Orzo And Mint Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Orzo,
1/2 tsp: Pepper,
1 lbs: Lamb tenderloin,
6 large: Shallots,
Or boneless leg of lamb,
4 tbsp: Butter,
3/4 tsp: Salt,
1/2 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 1/4 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 1-1
1/2 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
Source from luhu.jp
but still firm, 7-8 min. Drain well.
2. Meanwhile, cut the lamb into 1-inch cubes and season with 1/4 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 1-1
1/2 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
Source from luhu.jp
Tags
Meats