ROASTED LEG OF LAMB WITH ORZO PASTA 

An easy all in one Sunday lunch roast prepared with leg of lamb, orzo (rice shaped pasta) tomatoes, herbs and feta. 

Click here for the downloadable recipe.


INGREDIENTS

2.5 kg Leg of lamb, on bone 

2 teaspoons Salt

1 teaspoon Freshly ground black pepper

2 tablespoons Tomato paste

4 tablespoons Olive oil

2 Onions, finely sliced

2 cloves Garlic, peeled and sliced

250 ml White wine

400 g Tinned tomatoes, chopped or 450 g fresh ripe tomatoes

1 Lemon, juiced

1 tablespoon Dried oregano

5 cups Lamb or chicken stock or water

500 g Uncooked orzo pasta (rice shaped pasta)

250 g Feta cheese

Fresh Oregano for serving

Baby vine tomatoes for serving

Preparing the lamb:

  1. Pre-heat the oven to 220°C.

  2. Pat the lamb dry and rub with the tomato paste and season with salt and pepper.

  3. Place the lamb in a large roasting pan.  Pour the oil all over the lamb. Add the onions, garlic, white wine, tomatoes, and lemon juice. Sprinkle the lamb with oregano.

  4. Add 3 cups of stock to the pan. Cover the roasting pan with aluminum foil and bake for 1 hour 30 minutes.

  5. After 1 ½ hours, take the meat out of the oven, leaving the oven on, turn the meat around on its uncooked side and add 2 cups hot boiling stock and the pasta to the roasting pan.

  6. Stir the pasta into the meat juices and place back into the oven for a further 50 minutes. Take it out halfway and stir the pasta if it looks dry add some more  liquid.

  7. Add the feta to the pan and bake for a further 10 minutes until the cheese is soft and melted. Garnish with fresh oregano. Serve with baby vine tomatoes.