Roast Leg of Lamb with Orzo

Description
Orzo, a tiny rice-shaped pasta, absorbs the good juices and rounds out the flavors.
 * Contributed by Catsrecipes Y-Group
 * Source: The Fannie Farmer Cookbook
 * Typed by: Susan
 * Serves 6

Ingredients

 * juice of 1 lemon
 * 3 cloves garlic, sliced
 * ½ tsp dry mint
 * ½ tsp (or more) dried basil
 * pinch of oregano
 * salt and freshly ground pepper to taste
 * 1 x 5-lb leg of lamb or shoulder of lamb
 * 2 onions, chopped
 * 1 x 3-lb can plum tomatoes
 * 7 cups chicken broth
 * 2 cups orzo
 * ½ cup grated Parmesan cheese

Directions

 * 1) Preheat the oven to 450°F.
 * 2) Combine the lemon juice, garlic, mint, basil, oregano, and salt and pepper in a small bowl and mix well.
 * 3) Rub the lamb all over with the mixture.
 * 4) Place in a roasting pan, adding the onion around the lamb, and roast for 20 minutes.
 * 5) Spread the tomatoes around the meat and stir in 2 cups of the chicken broth.
 * 6) Return to the oven, lower the heat to 350°F, and roast for 40 minutes more.
 * 7) Remove the pan from the oven and lightly cover with a towel to keep warm.
 * 8) Bring 4 cups of the chicken broth to a boil and slowly add the orzo.
 * 9) Stir, lower heat, and cover.
 * 10) Simmer until tender, about 8 to 10 minutes.
 * 11) Remove the lamb from the roasting pan, adding the remaining 1 cup of broth.
 * 12) Stir in the orzo, place the lamb back in the pan, and cook 15 minutes more in a 350°F oven.
 * 13) Stir the pan juices and the orzo together again to mix well.
 * 14) Serve the lamb on a warm platter surrounded with the orzo.
 * 15) Sprinkle the Parmesan cheese over the orzo.