Lamb Stew with Lemon and Dill
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Sandy Gluck
Lamb on the bone cooks slower than boneless lamb allowing it time to develop even more flavor. If you can't get bone-in lamb shoulder, choose shoulder chops, the thicker the better.
- In a 4 to 7 quart slow cooker combine scallions, half the dill, lemon zest, lemon juice, oregano, and 1/2 teaspoon salt. Place lamb on top and sprinkle with remaining salt. Top with remaining dill.
- Cover and cook 7 to 8 hours or until lamb is very tender. In a medium pot of boiling salted water cook orzo according to package instructions; drain. Spoon lamb and orzo onto serving plates. Skim fat from surface of pan juices and spoon juices over lamb and orzo.