Description Edit

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 Edit

Directions Edit

  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.
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