Name: Roast leg of lamb with orzo pasta
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 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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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.