Orzo and Lamb With Apples and Onions
Published January 31, 1995
- Total Time
- 25 minutes
- Rating
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Ingredients
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 ½ to 2 ⅔ cups)
1 teaspoon olive oil
12 ounces apples
1 or 2 sprigs fresh rosemary, for 1 tablespoon chopped leaves
4 heaping tablespoons currants
¼ cup dry red wine
1 tablespoon red-wine vinegar
1 cup orzo
8 ounces boneless leg of lamb
⅛ teaspoon salt
Black pepper to taste
Nutritional analysis per serving (2 servings)
108 grams carbs; 88 milligrams cholesterol; 828 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 25 grams fat; 11 grams fiber; 748 milligrams sodium; 40 grams protein; 43 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a covered pot, bring the broth and water to boil.
- Step 2
Chop whole onion.
- Step 3
Heat until very hot a nonstick pan large enough to hold all the ingredients. Reduce heat to medium-high. Add oil and saute onion until it begins to soften.
- Step 4
Wash, quarter and core apple and slice each quarter thin. Add to onion as it cooks.
- Step 5
Wash rosemary and remove leaves. Chop leaves and add to onion-apple mixture. Add currants, wine and vinegar. Cover and simmer.
- Step 6
Cook orzo in the broth.
- Step 7
Wash and dry lamb and slice into pieces about ¼-inch thick; heat a small nonstick skillet until medium-hot. Brown lamb quickly on both sides. Remove lamb and julienne.
- Step 8
When orzo is cooked, drain and add along with lamb to apple-onion mixture. Stir well and season with salt and pepper.
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