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