| Ingredients for 3-4 servings leg of lamb roast with orzo: 1kg leg of lamb, deboned 1 carrot 2 midsize onions 1 sprig of rosemary 1 sprig of sage 1 sprig of thyme 2 cloves garlic 200 ml meat broth 1 tbsp. honey 500 g orzo
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Preparation of roast leg of lamb with orzo:
- Chopp the herbs and garlic and stuff them into the deboned leg of
a lamb. Optional tie the meat with butcher’s string into accurate form. - Cut the onions and carrott into walnut size
dices. - Fry the leg of lamb and vegetables in an greased ovensafe pan
from all sides. - Now place the pan for about 45 minutes in the on 160°C
preheated oven. - In the meantime boil the orzo until it is al dente.
- Fill the orzo in a casserole and mix in a bowl crushed
tomatoes, crumbled feta, cream, enough salt and pepper, and
oregano. - Pour the tomatoe mixture over the orzo and place
them for 20 minutes in the on 145°C preheated oven. - After 45 minutes in the oven take out the
leg of lamb and enwrap it in aluminium foil. Let
the lamb rest for 5 minutes until you cut the meat in slices.(Optional: make roux out of the juices you kept from frying the leg of lamb.)
- Arrange roast leg of lamb with gravy and orzo on a nice plate and serve it.
Leg of lamb with orzo can be served with:
white wine
lemonade
beer
table
water
Tags: Carrots, Cream, Crushed Tomatoes, Garlic, Gigot of lamb, Honey, Meat broth, Onions, Oregano, Orzo, Rosemary, Sage, Thyme
I like Gigot of lamb (very good meat) and you recipe is very interesting. I did not know the orzo. Thank you.
.-= Jenny´s last blog ..Restaurant L’in-time =-.
Hello Jenny,
thank you for your feedback!
Orzo is a verry interesting type of pasta. We got to know it from some greek recipes.
So long,
A-Man.