Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     lamb shoulder blade chops -- cut 3/4" thick
  2        tablespoons  flour
  1           teaspoon  salt
     1/8      teaspoon  pepper
  2        tablespoons  cooking oil
  1                can  tomatoes -- 16oz
     1/2      teaspoon  oregano leaves
     1/8      teaspoon  crushed rosemary leaves
  1             medium  onion -- cut into eighths
  1              small  green pepper -- cut lengthwise into
                        -- thin strips
     1/3           cup  orzo -- or rosamarina

Preparation:

Combine flour, salt and pepper; dredge steaks, reserving excess flour. Brown steaks in cooking oil in large frying pan. Pour off drippings. Drain tomato liquid into a 1 cup measure, add water, if necessary, to make 1 cup. Break up tomatoes and reserve. Add reserved flour, liquid, oregano and rosemary. Cover tightly and cook slowly 25 minutes. Add onion and continue cooking, covered, 20 minutes. Add green pepper and continue cooking 10 minutes. Add green pepper and continue cooking 10 minutes. Meanwhile cook orzo according to package directions; drain and rinse. Add tomatoes and orzo and continue cooking 5 minutes longer or until lamb is tender. 4 servings.

Nutritional Information:

151 Calories (kcal); 7g Total Fat; (42% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 538mg Sodium