As a Greek I would put the orzo to the sauce with the lamb. It would be overcooked blah blah blah but the flavor would be even greater as the pasta would absorb the sauce. That is how we make "kritharaki kokkinisto" orzo in red sauce.
Do you really think he is listening to you. getting money for doing this, even though you might know better, I am here because I am looking for an awesome recipe
I was given a recipe for a Greek dish called Kapama, by the wife of the Greek Orthodox church in Spokane, Washington. It is to die for and includes as your recipe does, garlic, cinnamon, Allspice, and Burgundy. Every time I make it, the aroma fills our apartment and the hallway. Neighbors knock and ask what I'm cooking that smells so incredible. Every year the church holds a festival and the streets around the entire block are closed to cars. They make 600 pounds of Kapama and serve it over Orzo in browned butter with Myzithra cheese, green beans, and a Greek salad. They sell out every time. Next time you make your dish Chef, try finishing the Orzo in browned butter. I don't care for Myzithra cheese so I use a fine grating of Asiago. Heaven!!!
It actually reminds me of two different traditional Greek recipes (giouvetsi and kokkinisto), none of which is typically made with lamb, but nevertheless its a good idea and an interesting recipe. I'd say that if you cook the orzo inside the tomato sauce it'd be even better.
Great recipe, I do a similar one except I grind the onion, garlic, carrots and celery in a small food processor and cook in a flat sytle crock pot for about 4 hrs. on medium unitl it just simmers. Thanks
I love your channel dude! How about chicken tiki masala?!? Your take on it. I made it myself sometime back. It came out absolutely delicious! Thank you for all the constant!!
How much in your state does lamb chops cost, because in my state I would have to sell my six children 2 lb of lamb chops, I noticed that you're not answering anybody's question what is a different alternative versus lamb chops
So just to be clear, you want me to provide you a lamb alternative, which I haven’t tested myself, on a lamb recipe that is sponsored by the American lamb board?
I tried searing an onion for a long time at the lowest my cook top will go. After fifteen minutes or so, they've been completely black and bitter as death. I stirred almost constantly. What did I do wrong?
I made this today and it was good but I think the 350 may be too high. Next time I may do it for 300 F because 350 caused the sauce to dry out a little.
@@ChefBillyParisi Thanks for reply. I have bake. I did heat the tomato sauce before I put it in oven and I only had 2 compared to 4. But will definitely add this to my rotation.
I unsubscribed after reading your over-the-top video description. I know it’s standard TH-cam-speak but I’m tired of the practice. Sound good? Bye bye.
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As a Greek I would put the orzo to the sauce with the lamb. It would be overcooked blah blah blah but the flavor would be even greater as the pasta would absorb the sauce. That is how we make "kritharaki kokkinisto" orzo in red sauce.
Do you really think he is listening to you. getting money for doing this, even though you might know better, I am here because I am looking for an awesome recipe
I'm not Greek Black American, and I'm all over this, and Lord have mercy it was good m. Your channel is my new hangout spot
You can’t go wrong slow cooking or braising meat. This looks delicious. And I even thought for a minute there that I could smell it.
I was given a recipe for a Greek dish called Kapama, by the wife of the Greek Orthodox church in Spokane, Washington. It is to die for and includes as your recipe does, garlic, cinnamon, Allspice, and Burgundy. Every time I make it, the aroma fills our apartment and the hallway. Neighbors knock and ask what I'm cooking that smells so incredible.
Every year the church holds a festival and the streets around the entire block are closed to cars. They make 600 pounds of Kapama and serve it over Orzo in browned butter with Myzithra cheese, green beans, and a Greek salad. They sell out every time. Next time you make your dish Chef, try finishing the Orzo in browned butter. I don't care for Myzithra cheese so I use a fine grating of Asiago. Heaven!!!
I love myzthra cheese as well....so inspired. Thanks. Our local Greek Orthodox church has a Greek festival in June. Great food. Lots of dancing.
Orzo is so underrated. I would finish it with shallots and kalamata olives in the pan
Wow, the reason i was looking for this recipe was because of having it at pegasus. Can't wait to make it this weekend.
Mmmmm this looks so delicious it’s making me hungry😋😋😋
No wonder why I dig your style Chef! You’ve got that 313 blood in you! Appreciate you!
Hmm...for Easter dinner. YUMMY.
Well done. Looking forward to this
good to see an American who doesnt use onion- and garlic powder in every dish
Have had the lamb at Pegasus in Greek Town a lot. Thanks for the recipe
Amazing and soooo delicious!
It actually reminds me of two different traditional Greek recipes (giouvetsi and kokkinisto), none of which is typically made with lamb, but nevertheless its a good idea and an interesting recipe. I'd say that if you cook the orzo inside the tomato sauce it'd be even better.
Great recipe, I do a similar one except I grind the onion, garlic, carrots and celery in a small food processor and cook in a flat sytle crock pot for about 4 hrs. on medium unitl it just simmers. Thanks
Can I use beef shank/shin. I wonder how it would taste like
This is all I ever ordered at Pegasus in Greektown
I love your channel dude! How about chicken tiki masala?!? Your take on it. I made it myself sometime back. It came out absolutely delicious!
Thank you for all the constant!!
What would be the drawbacks of using the same darkened lamb oil to do the mirepoix?
If I make this the day before, what’s the best way to reheat this before serving?!
Pegasus is great, but I REALLY miss New Hella's Cafe!
amazing 😍😍
How much in your state does lamb chops cost, because in my state I would have to sell my six children 2 lb of lamb chops, I noticed that you're not answering anybody's question what is a different alternative versus lamb chops
So just to be clear, you want me to provide you a lamb alternative, which I haven’t tested myself, on a lamb recipe that is sponsored by the American lamb board?
I tried searing an onion for a long time at the lowest my cook top will go. After fifteen minutes or so, they've been completely black and bitter as death. I stirred almost constantly.
What did I do wrong?
I made this today and it was good but I think the 350 may be too high. Next time I may do it for 300 F because 350 caused the sauce to dry out a little.
Were you 350 bake or convection?
@@ChefBillyParisi Thanks for reply. I have bake. I did heat the tomato sauce before I put it in oven and I only had 2 compared to 4. But will definitely add this to my rotation.
You should of half cooked the orzo then finish it in the tomato sauce with lamb shanks in oven. That's what I do
I’ll add mint and parsley to the orzo.
Nah nah mint?
oh yeah...mint is perfect with lamb🎉
How much Olive Oil is correct? He says 3tbsp then says 455ml. He definitely didn't add 3tbsp. 30tbsp maybe?
45 ml
Should’ve stuck with a water appropriate oil for frying like canola oil or peanut oil
455 milliliters of olive oil is half a quart. I'm not sure what he meant ... and the amount he used looks like a lot more than 3 tablespoons too.
Why using a food processor when you can waste 15 minutes using a micro plane grater
You mean “than this?”
lemon juice
... no need to add oil ... the lamb fat will render during the browning ... enough to caramelise the vegetables ...
I found a MORE flavorful way to make Lamb.
Use Beef, Pork or Chicken instead.
God, I hate Lamb!
Meh
I unsubscribed after reading your over-the-top video description. I know it’s standard TH-cam-speak but I’m tired of the practice. Sound good? Bye bye.
Good riddance to ya