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.