Roast Leg of Lamb with Orzo

Roast Leg of Lamb w/Orzo

Serves 6

Orzo, a tiny rice-shaped pasta, absorbs the good juices and rounds out the flavors.

Juice of 1 lemon

3 cloves garlic, sliced

� t dry mint

� t (or more) dried basil

Pinch of oregano

Salt and freshly ground pepper to taste

5-lb leg of lamb or shoulder of lamb

2 onions, chopped

3-lb can plum tomatoes

7 C chicken broth

2 C orzo

� C grated Parmesan cheese

Preheat the oven to 450�F. Combine the lemon juice, garlic, mint, basil, oregano, and salt and pepper in a small bowl and mix well. Rub the lamb all over with the mixture. Place in a roasting pan, adding the onion around the lamb, and roast for 20 minutes. Spread the tomatoes around the meat and stir in 2 cups of the chicken broth. Return to the oven, lower the heat to 350�F, and roast for 40 minutes more. Remove the pan from the oven and lightly cover with a towel to keep warm.

Bring 4 cups of the chicken broth to a boil and slowly add the orzo. Stir, lower heat, and cover. Simmer until tender, about 8 to 10 minutes. Remove the lamb from the roasting pan, adding the remaining 1 cup of broth. Stir in the orzo, place the lamb back in the pan, and cook 15 minutes more in a 350�F oven.

Stir the pan juices and the orzo together again to mix well. Serve the lamb on a warm platter surrounded with the orzo. Sprinkle the Parmesan cheese over the orzo.

Cookbook: The Fannie Farmer Cookbook

Typed By: Susan

Contributed by:

 * Catsrecipes Y-Group