ROAST LEG OF LAMB WITH ORZO 
5 1/2 - 7 lb. leg of lamb, boned & tied, trimmed of excess fat but with the fell (parchmentlike covering) left on
2 lg. garlic cloves, peeled & cut lengthwise into 8 thin slivers
1 tsp. oregano, crumbled
1 tsp. salt
Freshly ground black pepper
6 tbsp. fresh lemon juice
2 med. sized onions, peeled & thinly sliced
1 c. boiling water
2 c. (about 1 lb.) orzo
1/2 c. canned tomato puree
Freshly grated Kefalotiri or imported Parmesan cheese

Preheat oven to 450 degrees. With the tip of a small, sharp knife, make 16 (1/4" - 1/2") cuts on the fat side of the lamb and insert a sliver of garlic in each. Combine oregano, salt and a few grindings of pepper and press the mixture firmly all over the surface of the lamb.

For the most predictable results, insert a meat thermometer into the thickest part of the leg. Place the leg, fat side up, on a rack in a shallow roasting pan and roast, uncovered in the middle of the oven for 20 minutes. Reduce heat to 350 degrees, baste the leg with a tablespoon or so of lemon juice and scatter the onions in the bottom of the pan. Roast 15 minutes more, then baste again with another tablespoon of lemon juice and pour a cup of boiling water over the onions. Basting periodically with the remaining lemon juice, continue roasting for another 40 to 60 minutes or until lamb is done to your taste. A meat thermometer will register 130 to 140 for rare, 140 to 150 for medium and 150 to 160 for well done. (Greeks prefer well done lamb but Dad serves his medium.)

Meanwhile, bring 2 quarts of water to a boil over high heat. Pour in the orzo in a slow thin stream so the water does not stop boiling. Cook briskly for about 10 minutes until the orzo is tender but al dente. Drain in a sieve or colander.

When the leg of lamb is done, place it on a large heated platter and let it rest at room temperature for 10 to 15 minutes for easier carving.

Meanwhile, pour off all but a thin film of fat from the roasting pan. Stir the tomato puree into the onions, scraping in any brown particles clinging to the bottom and sides of the pan. Stir in the orzo, return the pan to the middle shelf of the oven and bake, uncovered 10 to 15 minutes until the orzo is heated through. Taste for seasoning.

To serve, mound the orzo around the leg of lamb and pass the grated cheese separately to be sprinkled over the pasta. You can also serve the orzo in a separate bowl.

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