6 lamb leg or shoulder chops, thickly cut, 1 1/4 inches
1/4 c. butter or corn oil
1 lg. onion, finely chopped
1 c. tomato puree
1 c. chopped, peeled tomatoes
3 cloves
Lg. piece cinnamon bark
Salt
Freshly ground black pepper
4-5 c. boiling water or stock
2 c. orzo (rice-shaped pasta)
1/4 c. grated Parmesan cheese
1/2 c. diced feta cheese

Place lamb chops in a baking dish and pour or spread shortening on top. Bake at 350 degrees for 20 minutes. Add onion to dish and return to oven for additional 10 minutes. Add tomato puree, chopped tomatoes, cloves, cinnamon bark and salt and pepper to taste. Baste meat with liquid and cook for another hour until meat is tender, adding a little of water or stock if necessary. When meat is cooked, add water or stock and stir in pasta. Cook another 20 minutes, stirring occasionally and adding more liquid if necessary. When pasta is tender, sprinkle cheese over all and return to oven for 5 minutes more. Serves 6.