Provided by Marian Burros
Categories dinner, weekday, pastas, main course
Time 25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a covered pot, bring the broth and water to boil.
- Chop whole onion.
- 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.
- Wash, quarter and core apple and slice each quarter thin. Add to onion as it cooks.
- Wash rosemary and remove leaves. Chop leaves and add to onion-apple mixture. Add currants, wine and vinegar. Cover and simmer.
- Cook orzo in the broth.
- Wash and dry lamb and slice into pieces about 1/4-inch thick; heat a small nonstick skillet until medium-hot. Brown lamb quickly on both sides. Remove lamb and julienne.
- When orzo is cooked, drain and add along with lamb to apple-onion mixture. Stir well and season with salt and pepper.
Nutrition Facts : @context http, Calories 826, UnsaturatedFat 13 grams, Carbohydrate 108 grams, Fat 25 grams, Fiber 11 grams, Protein 40 grams, SaturatedFat 9 grams, Sodium 741 milligrams, Sugar 44 grams
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