Orzo and Lamb With Apples and Onions

• 3 cups no-salt-added chicken broth or stock mixed with 2 cups water
• 12 ounces whole red onion or 11 ounces chopped ready-cut red onion (2 1/2 to 2 2/3 cups)
• 1 teaspoon olive oil
• 12 ounces apples
• 1 or 2 sprigs fresh rosemary, for 1 tablespoon chopped leaves
• 4 heaping tablespoons currants
• 1/4 cup dry red wine
• 1 tablespoon red-wine vinegar
• 1 cup orzo
• 8 ounces boneless leg of lamb
• 18 teaspoon salt
• Black pepper to taste

1. In a covered pot, bring the broth and water to boil.
2. Chop whole onion.
3. Heat until very hot a nonstick pan large enough to hold all the ingredients.
4. Reduce heat to medium-high.
5. Add oil and saute onion until it begins to soften.
6. Wash, quarter and core apple and slice each quarter thin.
7. Add to onion as it cooks.
8. Wash rosemary and remove leaves.
9. Chop leaves and add to onion-apple mixture.
10. Add currants, wine and vinegar.
11. Cover and simmer.
12. Cook orzo in the broth.
13. Wash and dry lamb and slice into pieces about 1/4-inch thick; heat a small nonstick skillet until medium-hot.
14. Brown lamb quickly on both sides.
15. Remove lamb and julienne.
16. When orzo is cooked, drain and add along with lamb to apple-onion mixture.
17. Stir well and season with salt and pepper.

nosalt, red onion, olive oil, apples, rosemary, currants, red wine, redwine vinegar, orzo, lamb, salt, black pepper

Taken from cooking.nytimes.com/recipes/6288 (may not work)