|2 lbs. lamb, cut moderately small||1/2 tsp salt|
|1 Tbl black pepper||1/2 Tbl ground coriander|
|1/2 cup oil (optional)||1 lb. orzo pasta|
Cook lamb and spices (and oil if desired) over moderate heat, until the lamb is completely done. Remove the meat from the drippings, cover it and set it aside.
Cook the orzo in boiling salted water until al dente (or completely cooked, as desired). Drain.
Toss the pasta in the lamb drippings, and stir over a moderate fire to coat. If there are not enough drippings, stretch it with a bit of butter. Cook for a few minutes, to let the flavors mix. Add the meat, cook a little longer, and serve immediately.
This dish has a good spicy edge-kick, and is a particular favorite of Justin's. In general, the pepper/coriander combination is one of the great secrets of Andalusian cooking, and is consistently wonderful.
This was originally prepared for a 13th-century Andalusian event that Justin cooked for; this recipe is scaled down to 1/6th of the original.