*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Lamb leg or shoulder chops
                         -(thickly cut)
      1/4   c            Butter or corn oil
    1       lg           Onion -- finely chopped
    1       c            Tomato puree
    1       c            Chopped, peeled tomatoes
    3                    Cloves
    1       lg           Cinnamon bark piece
                         Freshly ground black pepper
    4       c            Boiling water or stock
                         -(more if necessary)
    2       c            Orzo or kritharaki
      1/4   c            Grated kefalotiri cheese
      1/2   c            Diced haloumy or feta cheese
   Oven temperature: 180oC (350oF) Cooking time: 2 hours
   Have meat retailer cut chops about 4 cm (1-1/4 inches)
   thick. Alternatively purchace a leg of lamb and have
   it cut into 6 pieces. Place lamb in a baking dish and
   spread or pour oil or butter on top.  Bake in a
   moderate oven for 20 minutes. Add onion to dish and
   return to oven for further 10 minutes.  Add tomato
   puree, chopped tomatoes, cloves, cinnamon bark and
   salt and pepper to taste.  Baste meat with liquid and
   cook for futher hour until meat is tender, adding a
   little of the water or stock if necessary. When meat
   is cooked add water or stock and stir in pasta.  Cook
   for futhre 20 minutes, stirring occasionally, and
   adding a little more liquid if mixture looks dry.
   When pasta is tender, sprinkle cheese over pasta and
   return to oven for 5 minutes.  Serve immediately.
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