Savory Stew Sto Fourno

This recipe appeared with Day of the Dolphins (People & Food, May, 2002).

April 30, 2002

2 pounds lamb, cut into stewing pieces
Salt and pepper, to taste
12 cloves garlic, peeled
1-2 tablespoons dried rosemary
(or two sprigs fresh)
2-4 tablespoons oregano (to taste)
1 large can whole peeled tomatoes
1 to 2 cups dry red wine
1 1/4 cup orzo

This is a perfect dish to make under way, as the preparation doesn’t even require slicing and dicing. Wash meat salt and pepper both sides, and place in a large roasting pan. Place whole garlic cloves atop each piece of lamb. Season to taste with rosemary and oregano. Add tomatoes and pan juices, crushing tomatoes over the pan with your hands. Add enough red wine to cover bottom of pan. Bake in a hot oven, about 375 degrees F. for 1 hour. Turn lamb pieces, add more seasoning if desired, and more wine or water if necessary to keep bottom of pan covered. Cover with aluminum foil and bake for another hour. About 30 minutes before the lamb is done, add the orzo to the pan juices, again stirring in more liquid if necessary. Recover tightly and bake until orzo is al dente and lamb is fork-tender. Serve with green salad, crusty bread, and red wine. Serves six.


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