Roast Leg of Lamb with Orzo

Preheat oven to 400°F. Chop onions, carrots, and celery (or other vegetables) and put into bottom of large roasting pan, add bouillion cubes and water to about one inch depth.

Trim the lamb by removing as much fat and skin as you can. Pierce the lamb in many places with a sharp knife and insert the slivers of garlic into the openings (some garlic can be added to the vegetables as well). Rub the lamb with lemon juice and olive oil, sprinkle with pepper and oregano, and place on roasting pan on top of the bed of vegetables. Roast for about two hours or until lamb is tender. About halfway through cooking, check to see if the pan needs more water, or if the lamb needs to be covered in foil to avoid over-browning.

Meanwhile, boil the orzo in a large amount of salted water until al dente, drain. When the lamb is nearly done, remove and drain the vegetables from the pan, reserving the broth (after skimming of the fat), which can be used to make gravy. Return the vegetables to the pan and mix with the orzo and a small amount of the reserved, defatted broth. Add the lamb back to the pan, cover with foil, and finish cooking (20 or 30 more minutes).