Roast Leg of Lamb with Orzo
|Leg lamb||5 Pound (1 Piece)|
|Garlic||3 Clove (15 gm)|
|Lemon||1 , juiced|
|Olive oil||1⁄2 Cup (8 tbs)|
|White onions||2 Medium, coarsely chopped|
|Hot water||1 Cup (16 tbs)|
|Kritharaki||1 Pound, cooked very al dente, drained (Orzo)|
|Tomato sauce/Tomato puree||1 Cup (16 tbs)|
|Grated kefalotiri/Parmesan/finely crumbled feta cheese||1 Tablespoon (A Salty, Greek, Grating Cheese)|
Place the lamb on a rack in a roasting pan, skin side up.
With your hands rub the leg of lamb with the garlic mixture.
Spoon some of the lemon juice-oil mixture over the lamb.
Sprinkle the onions around the lamb and pour 1/2 cup of water over the onions.
Cook the lamb, uncovered, in a preheated 450-degree oven for 20 minutes.
Reduce the heat to 350 degrees.
Spoon the remaining lemon juice-oil mixture over the lamb and the remaining water over the onions.
Continue to cook for 40 to 60 minutes (depending upon how pink, or well done, you like your lamb), basting occasionally.
Transfer the lamb to a hot serving dish and keep warm.
Pour off most of the fat in the roasting pan (do not lose any of the onions).
Stir in the tomato sauce (or puree), mixing well with the onions.
Stir in the kritharaki (or orzo) and return the pan, uncovered, to the oven for about 10 minutes, or until the pasta has absorbed the sauce.
Taste for seasoning.
Spoon the kritharaki (or orzo) around the lamb and serve.
Pass the cheese at the table to sprinkle over the pasta.