Orzo + Lamb (Youvetsi)

This is my go to for leftover lamb! It is quick, simple and delicious - an overall win for a meal in my book! I often grill an entire leg of lamb for Sunday dinner, and then use the leftovers for a weekday meal. Would be a great with leftover beef! 

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Ingredients: 

• 1 cup, dry orzo

• 1/2 onion, sliced 

• 3 cloves, minced 

• 3 Tbsp. butter 

• 1 can (14.5 oz.) diced tomatoes, with basil, garlic and oregano

• 2 cups+ beef broth or stock

• 1/2 cup red wine

• 2 Tbsp. tomato paste

• 1 pound cooked lamb or beef, cubed

• Salt, pepper, granulated garlic and oregano to taste

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In a Dutch oven or large saucepan, melt butter over medium heat. Add onion and sauté until translucent (about 5 minutes), stirring occasionally. Season onion with salt, pepper, granulated garlic and oregano.  Add minced garlic, sauté for 1-2 minutes, stirring occasionally so garlic doesn't burn. 

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Add orzo. Stir to toast, approximately 2 minutes. Add 2 cups beef broth/stock and red wine. Allow broth to come to a simmer, stirring occasionally. Reduce heat to medium-low, stir in diced tomatoes and tomato paste. Add more seasonings, to taste. Add more broth if needed.  Stir in cubed lamb/beef.  Once all liquid is almost completely absorbed, remove from heat and cover. Allow dish to rest 5 minutes prior to serving. 

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Enjoy!