Greek Lamb and Orzo

 The flavors of the Mediterranean are quite delicious. This is an easy way to prepare lamb on a busy weeknight. Enjoy this main dish with a glass of red wine.

• 1 pound ground lamb
• 16 ounces canned stewed tomatoes, undrained
• 1 stalk celery, cut into ½ inch pieces
• ½ cup orzo
• ½ teaspoon salt
• ¼ teaspoon cayenne
• Plain yogurt

• Cook and stir ground lamb in 10-inch skillet until lamb is light brown; drain.
• Stir in tomatoes, celery, orzo, salt and red pepper.
• Heat to boiling; reduce heat.
• Cover and simmer about 12 minutes, stirring frequently until tomato liquid is absorbed and orzo is tender.
• Serve with yogurt.