Several relatives of the family have combined their recipes. Easter is my favorite holiday.
| Prep Time: | 30 mins |
| Cook Time: | 3 hrs 30 mins |
| Total Time: | 4 hrs |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (6 pound) bone-in leg of lamb
- 3 cups mashed tomatoes
- 1 medium onion, finely chopped
- ½ cup olive oil
- 3 teaspoons dried oregano
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 lemon, juiced
- 6 cups water
- 1 pound uncooked orzo pasta
- ½ pound feta cheese
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Place lamb in a roasting pan. Add mashed tomatoes, onion, olive oil, oregano, salt, pepper, and lemon juice. Combine and make sure lamb is well coated. Cover pan with a lid or aluminum foil.
- Bake in the preheated oven for about 3 hours. Remove from the oven and remove aluminum foil; leave oven on.
- Add water and orzo directly to the roasting pan. Return to the hot oven and bake until pasta is cooked and very little liquid remains, 30 minutes to 1 hour. Add feta cheese and mix until melted and combined.
- The orzo is always high in demand in our house. A second pound wouldn’t go amiss if you’ve a big enough pan for it. Of course, also double the feta and water, then.
- As with all roasting recipes, you can use a lower temperature and cook longer. Three hours is the minimum I’ve used. You could also use 6 to 10 hours at 300 degrees F for a very tender result.
Nutrition Facts
| Calories | 470 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 2 g |
| Protein | 37 g |
| Saturated Fat | 7 g |
| Sodium | 673 mg |
| Sugars | 4 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |