Cut 6 deep cuts into lamb and insert one clove of garlic into each. (Cut the slit, push your finger deeply down into it - this will open it up to allow the garlic clove to stay in).
Salt and pepper the lamb liberally. Put in roasting pan and roast at high heat 425 degrees, for 30 minutes. Turn down heat to 350 and finish cooking until internal temperature is 160 degrees. Remove from pan to platter (cover with foil to keep warm).
On top of stove, in roasting pan - scrape loose the brown bits. To this add the tomato paste. Cook over medium heat, stirring around frequently to keep from sticking. Let cook about 10 minutes - mixture should lose the bright red color and be slightly more cooked/browned looking. Be careful not to burn. Add in the broth/hot water. Mix well. Add the partially cooked orzo - let simmer on top of stove for about 10 minutes. Stir occasionally to keep from sticking. Add 1/2 tsp of salt and 1/4 tsp pepper. Add lemon juice and remove to serving bowl.
Uncover roast lamb. Slice and serve with minesta, top with liberal sprinkling of Romano cheese and squirt of additional lemon juice if you like.
This is a regular for special occasions like birthdays. My husband's family made it often and I had to learn how to make it. It isnt really hard, just follow the directions for the 'sauce' and don't substitute. Be patient and you will
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
© 2008 AOL, LLC All Rights Reserved
AOL Food Beta