Serves 8
"IN THE KITCHEN~WITH MOM" p. 105
1 leg lamb
1/2 lemon
3 cloves garlic
1 tbs. oregano
salt and pepper to taste
6 cups boiling water
1 onion, finely minced
2 cups tomato sauce
1 lb. orzo
grated parmesan cheese
Have the butcher bone the lamb and remove all oil sacs and excess fat (you can do this yourself, or buy a boneless leg). Squeeze lemon juice ovr lamb and put the rest of the lemon half and the cloves of garlic in the lamb cavity where the bones were removed. Lithtly salt and pepper the meat and sprinkle with oregano. Place the lamb in a shallow roasting pan. Bake in a preheated 425 degree F. oven for 30 minutes. Reduce the oven temperature to 350 and roast until the lamb registers 185 degrees F. on a meat thermometer and is well browned ( this will take another hour or so). Remove from pan and keep warm.
Skim excess fat from juices in the pan. Add boiling water, tomato sauce, minced onion and 2 tsp. salt to the pan drippings and stir in the orzo. Return to the oven and bake at 350 degrees F. until the orzo is tender and the water is absorbed, about 30 minutes, stirring occasionally. Cut the meat into bite-size pieces, place on top of the orzo and bake for another 15 to 20 minutes, until a light crust develops on top of the orzo. Remove from the oven and cover with foil. Allow to stand 10 minutes before serving. Arrange the orzo on a platter with the lamb and serve with grated cheese.
