4 slices Leg of Lamb, 1/2" thick (about 2 pounds)
Trim excess fat from lamb; sprinkle with salt and pepper. Heat oil until almost smoking in a Dutch oven; brown lamb well on both sides. Remove to a plate and set aside. In the same pan, saute onion and garlic until soft. Stir in butter or margarine; increase heat to high and cook until butter is browned lightly. Add tomatoes, lemon juice, oregano, sugar and cinnamon; mix well. Cover tightly; simmer 1-1/2 to 2 hours until meat is very tender.
Meanwhile, cook orzo or other pasta according to package directions; drain and mound on a warm platter. Place lamb around orzo; ladle some sauce over all and serve.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved