Roast leg of lamb with orzo pasta

Lamb and Mutton SA
6 servings Prep: 10 mins, Cooking: 2 hrs 30 mins
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An easy all in one Sunday lunch roast prepared with leg of lamb, orzo (rice shaped pasta), tomatoes, herbs and feta.

By Independent Contributor June 28 2022
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Ingredients (16)

2.5 kg leg of lamb — bone in
2 tsp salt
1 tsp black pepper
2 tbsp tomato paste
4 tbsp olive oil
2 onions — finely sliced
2 garlic cloves — peeled and sliced
250 ml white wine
400 g tinned tomatoes — chopped or 450 g fresh ripe tomatoes
1 lemon — juiced
1 tbsp dried oregano
5 cup lamb stock
500 g orzo pasta — uncooked
250 g feta cheese
fresh oregano — to garnish
vine tomatoes — to serve
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Method:

Pre-heat the oven to 220°C.

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

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.

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

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.

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.

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.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.



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