Preparation info

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Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

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  • 1 teaspoon salt Olive oil
  • 2 cups orzo (rice-shaped pasta)
  • 1 large onion, chopped fine
  • 2 tomatoes, chopped fine Thickened liquid from the roast


    Bring quarts of water to a boil with the salt and a little olive oil.

    When water boils add the orzo a little at a time to keep the water boiling.

    Cook the orzo about 10 minutes, or until not quite done.

    Drain the orzo.

    In a saucepan, brown the onions in 1 tablespoon olive oil until golden, then add the chopped tomatoes, teaspoon salt and all the thickened liquid from the lamb. Stir and bring to a strong simmer. Add the orzo and simmer, covered, for 10 minutes.

    Serve with the lamb.