Recipe - Orzo With Lamb Lima Beans And Feta

3 tablespoon Olive oil
2 Onions; chopped
3 lg Garlic cloves; chopped
2 One fourth pound Lamb stew meat; cut into
3/4inch pieces
Three fourths cup Dry white wine
1 cn (28oz) peeled tomatoes
1 cn (14 1/2oz) peeled tomatoes
1 One half pack (10oz) frozen baby lima
beans (about 3 cups);
thawed
5 tablespoon Chopped fresh marjoram or 5
teaspoons dried
1 One half pound Orzo; (riceshaped pasta;
also called riso)
6 ounce Feta cheese; crumbled

Heat 2 tablespoons oil in heavy large Dutch oven over mediumhigh heat. Add
onions and garlic and cook until tender, stirring frequently, about 10
minutes. Add remaining 1 tablespoon oil. Sprinkle lamb with salt and
pepper. Add to Dutch oven and stir until lamb begins to color, about 5
minutes. Add wine and tomatoes with their juices, breaking up tomatoes with
spoon. Simmer uncovered until sauce is thick and lamb is tender, about 1
hour 15 minutes. Add lima beans and simmer until just tender, about 15
minutes. Add marjoram and season to taste with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before
serving.)

Cook orzo in large pot of rapidly boiling salted water until just tender
but still firm to bite, stirring occasionally. Drain orzo well. Transfer to
large bowl. Spoon lamb stew over. Sprinkle with feta cheese and serve.

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