Greek-Baked Lamb With Orzo

• 2 to 2 1/2 lb. lamb shoulder chops (1 to 1 1/4 inches thick, fat trimmed)
• 1 c. dry white wine
• 1 large onion, sliced thin
• 1 c. tomato sauce
• 2 c. boiling water
• 1 Tbsp. chopped parsley
• salt and pepper
• 3 Tbsp. olive oil
• 1 Tbsp. fresh lemon juice
• 1 small cinnamon stick
• 2 large garlic cloves, minced
• 2 tsp. dried oregano leaf
• 1 lb. orzo or riso (rice shaped pasta)

1. Place chops in 10-cup gratin dish or large baking dish. Sprinkle lamb with oil, lemon juice and salt and pepper to taste. Turn chops to coat evenly.
2. Bake at 400u0b0 for 10 minutes, turning once.
3. Reduce heat to 350u0b0.
4. Add wine, cinnamon stick, onions and garlic.
5. Bake until meat is still pink inside (but not red) when cut, about 15 minutes longer.
6. (Meat will cook more later.)
7. Remove chops.
8. Cut meat from bones, keeping meat in large pieces and reserving bones.
9. Reserve meat on plate and cover.
10. Return bones to pan and stir.
11. Continue baking until onions are tender, 10 minutes. Discard cinnamon stick and bones.
12. Add tomato sauce, oregano and 2 cups boiling water to pan.
13. Season well with salt and pepper.
14. Stir in orzo.
15. Bake 20 minutes without stirring.
16. Set meat pieces on top in 1 layer and press gently into mixture.
17. Bake until orzo is tender but firm to the bite and meat is done to taste, 10 minutes. Sprinkle with parsley.
18. Serve immediately from dish.
19. Serves 6.

lamb shoulder chops, white wine, onion, tomato sauce, boiling water, parsley, salt, olive oil, lemon juice, cinnamon, garlic, oregano leaf, orzo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=637245 (may not work)