|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Roast Leg of Lamb with Orzo
|
|
by:
Alice Marie Jett
|
|
|
|
Roast Leg of Lamb with Orzo Recipe studs leg of lamb with garlic cloves, seasons with oregano, salt, pepper and lemon juice then roasts before serving with orzo and kefalotyri cheese to complete this tasty roasted lamb recipe.
|
INGREDIENTS
|
|
1 lamb leg (6 1/2 to 7 pounds)
|
|
4 large garlic cloves, peeled and cut in half lengthwise
|
|
1/4 cup oregano, crushed
|
|
1 tablespoon salt
|
|
2 tablespoons freshly ground
pepper
|
|
Juice of 2 lemons
|
|
1 pound orzo (a pasta)
|
|
1/4 cup cooking oil
|
|
1 tablespoon salt
|
|
1 cup boiling water
|
|
2 medium onions, quartered
|
|
3/4 cup shredded or grated kefalotyri cheese
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
First prepare the lamb by placing it on a large sheet of aluminum foil. With a small, sharp knife, make eight l-inch deep
diagonal incisions on the top and bottom of the lamb. Into each incision, insert half a garlic clove. Press meat back to cover incisions. Combine oregano, 1 tablespoon salt, and the pepper. Rub this all over the lamb. Fold the four sides of foil up to
form a cuff. Pour on lemon juice. Seal the foil and refrigerate at least 6 hours, or preferably overnight.
|
|
|
|
2:
Place leg of lamb on a rack in a roasting pan.
Roast in a 450°F oven 20 minutes. Turn oven control to 350°F. Roast until meat is cooked as desired; a meat thermometer inserted in the leg will register 160°F for medium and 170°F to 180°F for well-done meat. Remove from roasting pan to a carving board. Keep
warm. When ready to serve, slice meat on the diagonal. Save the pan drippings to use for making gravy.
|
|
|
|
3:
Prepare orzo by boiling it according to directions on the package, adding cooking oil and 1 tablespoon salt. Drain. Rinse under hot water. To make gravy for the orzo, remove the fat from the pan drippings. Add boiling water while stirring with a spoon to loosen drippings on bottom of the pan. Add onions. Bake at 350°F 15 minutes.
|
|
|
|
4:
Pour the gravy with onions into a blender and puree. Return to the roasting pan. Combine the orzo with the gravy. Toss quickly. Serve with shredded kefalotyri as an accompaniment
to the lamb.
|